Scallops with Dulse Beurre Blanc and Pickled Cucumbers
Ingredients - 6 hand dived scallops, cleaned - 1 shallot, peeled and diced finely - 50ml white wine - 25ml white wine vinegar - 200g butter, cubed - Pinch of
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.
Cooking tools:
- Melon baller
- Saucepan
- Skillet
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Whisk
- Spoon
- Paper towel
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 6 hand dived scallops, cleaned
- 1 shallot, peeled and diced finely
- 50ml white wine
- 25ml white wine vinegar
- 200g butter, cubed
- Pinch of dulse
- Salt
- pepper
- 1 bag of spinach
- knob of butter
- ½ a lemon juice only
- 1 large cucumber
- 50g caster sugar
- 50ml white wine vinegar
- To garnish, chervil sprigs and micro herbs
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