Howth Scallops with Beurre Blanc from Real Irish Food by David Bowers
Supposing you have a dozen plump, succulent scallops from Dublin Bay, perhaps with the coral still attached, this is the only way to serve them. Irish scallops (and again, I’m deeply biased) are...
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Ingredients
- Salt and pepper
- 1 lemon
- ¾ cups(1½ sticks) butter
- 2 tablespoons white wine vinegar
- ¼ cup dry white wine
- 2 tablespoons heavy cream
- 1 small shallot, very finely chopped
- 12 large scallops
- 2 to 3 tablespoons butter
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