Seared Scallops with Chive Vin Blanc Sauce

Seared Scallops with Chive Vin Blanc Sauce
Seared Scallops with Chive Vin Blanc Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 36

    fresh scallops

  • 1

    tbsp extra virgin olive oil,for drizzling

  • salt and pepper,to taste

  • 1/2

    cup fresh seaweed,washed(or seaweed salad)

  • 1

    tbsp butter

  • 1

    recipe Chive Vin Blanc Sauce

  • 6

    chives,finely chopped

Directions

Huck the scallops.If desired,try to leave the roe attached and remove all other entrails.Wash them if necessary,but dry again with a towel.Drizzle the scallops with a little olive oil and season with salt and pepper.Let the scallops sit for 15 min. While you make the sauce.Reserve the scallop shells to serve,but make sure to clean them thoroughly. Put the seaweed on the serving plates.Place the reserved shells on top of the seaweed. Sear the scallops in the butter in a hot pan until they are golden brown on one side only,about 4 min.Remove and place a scallop on top of each shell.Quickly re-warm the chive sauce-do not boil it-and toss in the chives.Stir to incorporate,pour over the scallops, and serve.

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