Scallops with Beurre Blanc and Chervil from Darina Allen's Simply Delicious Suppers by Darina Allen
This is the most exquisite way to eat really fresh scallops. A non-stick pan is essential for this recipe.
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Ingredients
- 3–4 tablespoons white wine vinegar
- fresh fennel or chervil sprig
- 3–4 tablespoons white wine
- 1–1½ tablespoons shallots, finely chopped
- pinch of ground white pepper
- salt
- freshly ground pepper
- 12 large scallops
- freshly squeezed lemon juice
- Beurre Blanc Sauce
- 1 generous tablespoon cream
- 170 g cold unsalted butter, cut into cubes
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