ROASTED SEA SCALLOPS

ROASTED SEA SCALLOPS image

Yield by weight 150 grams person

Number Of Ingredients 15

Ingredients
2 shallots, finely diced
25 millilitres white wine vinegar
25 millilitres Meyer lemon juice
50 millilitres dry white wine
50 millilitres 35-per-cent cream
250 grams unsalted butter, chilled and diced
1 thumb-sized piece of fresh ginger, peeled and finely diced
Meyer lemon rind, finely diced
Salt and freshly ground black pepper
Fresh lemon juice
Freshly sliced chives
Fresh red chili pepper, finely diced
Vegetable oil
150 grams fresh sea scallops per person, at room temperature

Steps:

Method Place the shallots, vinegar, Meyer lemon juice and wine into a stainless-steel sauce pan. Boil over high heat until almost dry. Add the cream, return to a boil and lower heat slightly. Start to whisk in the butter in 5 or 6 increments, letting the sauce boil gently between each addition and after the last. Remove from heat and continue whisking for a moment longer. Add the ginger and lemon rind, to taste. Correct the seasoning with salt, pepper and lemon juice. Keep the sauce in a warm place until ready to serve, finishing with the chives and chili pepper just prior to serving. To roast the scallops, preheat the oven to 475 F. Heat a thick-bottomed, ovenproof frying pan over high heat; add a little vegetable oil. Season the scallops with salt and pepper and place them in the pan (if cooking a large number, use two pans). Put the pan in the oven for 3 to 5 minutes until the scallops are just beginning to go firm. Remove the pan and check the underside of the scallops to see if they are golden brown. If not, place the pan over a high heat to colour the scallops. Arrange scallops on a serving plate, golden side up, and pour a little of the sauce over them, serving the remaining sauce on the side. Sauce serves 10 to 12.