Ingredients8 fresh scallops, removed from shell and coral removed
50g/2oz julienne of fennel, blanched
50g/2oz julienne of carrot, blanched
50g/2oz julienne of red onion, blanched
For the Butter Sauce;
1 tsp white wine vinegar
2 tbsps English dessert wine
1 small shallot, finely chopped
125g/4½oz hard unsaltedbutter, diced
Salt and freshly ground black pepper
1 tbsp mixed soft herbs, chervil, tarragon and flat leaf parsley
This recipe was created by Paul Merrett and all of the ingredients can be sourced through http://www.foodfrombritain.com/
Method
Place the white wine vinegar, dessert wine and shallot in a small pan and reduce by half.
Turn the heat down and whisk in the butter.
Season and add the mixed herbs.
Steam the scallops gently.
Reheat the julienne of vegetables and serve with scallops and butter sauce.
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