SCALLOPS WITH CIDER VINEGAR BUTTER SAUCE
Cider vinegar is made by fermenting pure apple juice into cider and then exposing it to the air. For the sauce with these scallops the harshness of the cider vinegar is boiled away and tempered with butter leaving the lovely cider vinegar flavour.
48 scallops (the larger the better)
15ml (1 tbsp) olive oil
flaky sea salt and freshly ground black pepper
8 generous handfuls small salad greens
3 shallots (peeled and finely chopped)
30ml (2 tbsp) water
60ml (4 tbsp) cider vinegar
80g cold unsalted butter (diced)
2 tbsp finely chopped chives
- Place a heavy-based large frypan, or a grill plate, onto a high heat.
- Place scallops in a bowl and drizzle with oil. Season with salt and pepper to suit your taste.
- Place scallops into the hot pan to sear on one side till brown and then turn to sear on the other side till brown. You will need to sear in several pan loads. • When scallops are browned transfer to a warm platter and cover with a tea towel. To Make Cider Vinegar Butter Sauce:
- Place shallots, water and vinegar into a small pot set over a medium heat and bring to the boil. Reduce heat and simmer till shallots are very soft and mushy.
- Over low heat, add butter, small pieces at a time, whisking continuously as you add, to produce a thick, creamy sauce.
- Season with salt and pepper to suit your taste. Add chives.
- To serve: Place salad greens on individual plates or on a platter and arrange scallops on top. Dress with Cider Vinegar Butter Sauce and serve immediately.