Coffin Bay scallops with verjuice butter sauce - 9Kitchen
To begin making the sauce, heat the shallots and verjuice with a little salt until the liquid has reduced a...
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Whisk
- Stove
- Paper towel
- Plate
Ingredients
- 250g baby spinach leaves
- 36 large Coffin Bay scallops
- sea salt, to taste
- zest and juice of 1 lime
- 4 tablespoons verjuice
- 150g unsalted butter
- freshly ground black pepper, to taste
- freshly grated nutmeg
- olive oil
- 4 shallots, finely sliced
- 250ml verjuice
- 1 dessertspoon cream
- 250g unsalted butter, diced
- lemon juice (optional)
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