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Freya scallops with beurre blanc

Mike Robinson
Mike Robinson uses succulent Norwegian scallops to make a flavoursome herby dish that shows off delicate flavours to great effect

Freya scallops with beurre blanc

Method

1. First sauté the fennel over a medium heat in a little of the butter. You don't want it to colour, just to soften. After 5 minutes or so, add a squeeze of lemon and a splash of the wine. Allow the liquid to gently cook away, then set the fennel aside.

2. Now make the beurre blanc. Sweat the shallot in a little butter until it becomes translucent. Add the rest of the wine and most of the lemon juice and allow the liquid to cook away until there is about a tablespoon left. Now, over a low heat, start adding the remaining butter a couple of pieces at a time, saving a knob to cook the scallops in. It is best to use a small whisk to do this.

3. The sauce will emulsify, gradually building up to a rich velvety mixture once all the butter is in. Season the sauce and pass it through a sieve to get rid of the bits. Turn off the heat and keep the sauce warm, giving it an occasional whisk to stop it from separating.

4. Finally, cook the scallops. Leave the gorgeous red coral on the scallops - for me this is the best bit and adds colour to the dish. Heat a pan to very hot and throw in a knob of butter. Immediately add the scallops and cook for 90 seconds on each side. Just before you take them out of the pan add a squeeze of lemon juice.

5. To serve, pile the fennel in the middle of the plate and sit 3 scallops on top. Spoon the beurre blanc around and sprinkle a little parsley over the top.

This recipe is from Wild Flavours (Cassell Illustrated)

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Serves: 4

Prep: 5 min
Cook: 15 min

Ingredients
1 bulb Fennel, sliced
300g Butter, chilled and diced into small pieces
1 lemon, juice only
60ml White wine
2 Shallots, finely chopped
12 Frøya Scallops, or other scallops
1 tbsp Parsley, or fennel tops, chopped
salt and pepper