Scallops à la Provençale
(makes 12 teaser serves or 6 entrée serves)
Sometimes the simplest dishes are the best. Make the most of fresh scallops when they are in season. Treat scallops very gently when you cook them using a spatula rather than tongs so that the scallops are not pierced or torn.
60g (6 tbsp) unsalted butter (cubed)
70g (1/2 cup) finely chopped shallots
560g (36) scallops
1 clove finely chopped garlic
flaky sea salt & freshly ground black pepper
95ml (1/3 cup + 2 tsp) sauvignon blanc
2 tbsp finely chopped tarragon
2 tbsp finely chopped parsley
2 handfuls baby salad greens
Place butter into the base of a heavy-based pan and, over a medium heat, melt butter till bubbling.
Add shallots and cook for 2-3 minutes or until they begin to soften.
Add scallops, garlic and salt and pepper to taste. Cook for a further 2-3 minutes or until scallops are just about cooked and shallots are soft.
Add sauvignon blanc and cook a further 2 minutes, or until scallops are cooked and liquid has reduced by one-third.
Remove pan from heat, add herbs to mixture and toss through.
Place scallops onto a platter, or small plates, lined with baby salad greens, drizzle with pan juices and lemon juice. Season to taste and serve.