Scallops in truffle beurre blanc, caviar

Servings

Yields 6 scallops.  

Timing

Prep time: 10mins, cooking time: 45mins, Total time: 55mins  

Ingredients

• Scallops (3 per person)
• White Truffle Butter for frying 

• 1 tbsp minced shallots
• 65ml of dry white wine
• 65g of cold, unsalted butter
• 20g of White Clarified Truffle Butter
• Pinch of salt

• Samphire
• 2 tbsp caviar (optional) 

Method:

1. Prepare your beurre blanc by placing the shallots in a small saucepan and adding the wine. Bring to a simmer and reduce the liquid by about two thirds so you get a syrupy consistency. Strain the shallots from the wine and then add back into your small pan.
2. Turn on the heat to a very low setting and whisk in the cold butter about 10g at a time to form an emulsion. Ensure that you put the truffle butter in last.
3. Once the butter has incorporated, season with a pinch of salt. Keep warm and whisk to prevent splitting.
4. Pan fry your scallops for 1-2mins each side in white truffle clarified butter and cook until golden brown. Add the samphire for 1 minute.
5. Warm your beurre blanc and serve with the cooked scallops, just cooked samphire, a spoonful of caviar.