Scallops With White Butter Sauce

Fr om: ynnuf@yet t i.amigans.gen.nz (Dor een Randal )

Subject : Scal l ops wit h Whit e But t er Sauce

thinly sliced green beans

a few chives to garnish

50g (1=lb) scallops

= cups white wine

0g(3ozs) snow peas or

salt and freshly ground pepper

a little lemon juice

1 Tbs chopped green onion

125g(4ozs) butter cut in pieces

Remove any beards from the scallops then wash. Carefully

remove the roes and lay on paper towels to dry. Season with

salt and pepper. Poach the scallops and roes in wine and lemon

juice for approx. 2 mins. Remove and keep warm. String snow peas

drop into boiling salted water for 1 min., drain, do the same with

beans if using. Add the green onion to the poaching liquid and

reduce to about 1/2 cup. Over a gentle heat, add butter a little

at a time, whisking it in to make a sauce (the consistency of

pouring cream).

Serve with crusty bread to mop up the lovely sauce.

mar a

http://www.cs.cmu.edu/~mjw/recipes/seafood/scallop/scal-whit-but.html [12/17/1999 11:54:57 AM]

Seafood Recipes