Scallops in Velouté with Herb Oil - Recipe | HONEST CATCH

Ingredients

• 12 Scallops
• 400 ml HONEST CATCH Fish Stock
• 1 tablespoon extra virgin olive oil
• 2 finely chopped shallots
• 1 garlic clove, finely chopped
• 150 ml white wine
• 40 g butter
• 40 g flour
• Zest of a quarter of an organic lemon
• 3 bunches of chives
• 200 ml neutral cooking oil such as rapeseed oil
• 1 handful of fresh spinach leaves
• Salt and pepper
• Pea cress for garnishing