Seared Scallops with Beurre Blanc

Cook Time 30 minutes

Serves 2

Ingredients

1 tbsp olive oil 

6-8 Australian or Japanese scallops 

Beurre Blanc

150ml white wine vinegar

1 French shallot, finely chopped

1 tbsp white wine 

2 tbsp heavy cream

300g butter, cubed and cold

1 small bunch of chives, finely chopped

1 tomato, skin and seeds removed and finely diced

Salt and pepper

Method

For the sauce, add shallots, vinegar and wine to a small pot and simmer over a medium to low heat until reduced by two-thirds. Add the cream, then whisk in a few cubes of cold butter, little by little. Keep whisking until it is all incorporated. The sauce should be thick and glossy. Add the tomato and chives, and then season to taste.

Heat a pan over medium-high heat. Generously oil scallops. Season with salt and pepper, then sear for 30-40 seconds on each side, being careful not to overcook. The scallops should be slightly opaque in the centre.

Spoon the sauce onto the plates and top with the scallops.