Scallops With White Butter Sauce
1 pound scallops
salt and freshly ground pepper
1 cup white wine
1 teaspoon lemon juice
3 ounces snow peas
1 tablespoon chopped green onion
thinly sliced green beans
4 ounces butter cut in pieces
a few chives to garnish
Remove any beards from the scallops then wash. Carefully remove the roes and lay
on paper towels to dry. Season with salt and pepper. Poach the scallops and roes
in wine and lemon juice for approx. 2 minutes. Remove and keep warm.
String snow peas and drop into boiling salted water for 1
minute, drain, do the same with beans if using.
Add the green onion to the poaching liquid and reduce to
about 1/2 cup.
Over a gentle heat, add butter a little at a time, whisking
it in to make a sauce the consistency of pouring cream.
Serve with crusty bread.