Dover Sole and Scallops with Chive Beurre Blanc - James Martin Chef
This dish of Dover Sole and Scallops with Chive Beurre Blanc is a dish James learned to cook in France when he was 10.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Ingredients
- 8 scallops
- 50g butter
- 15ml veg oil
- 2 Dover sole fillets
- 12 asparagus spears
- 350g butter
- 1 shallot , peeled and diced
- 1 clove garlic, chopped
- 50ml white wine
- 1 lemon
- 25ml double cream
- ½ bunch chives, finely chopped
- Cooked Jersey Royals
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