Roasted scallops, summer vegetables and sauternes beurre blanc

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sauce:

• Sauternes: 250ml/9fl oz
• Shallot, diced: 1
• Whole black peppercorns: ½ tsp
• Fresh thyme sprigs (a few)
• Garlic clove, smashed: 1
• Unsalted butter: 200g/7oz

For the scallops:

• King scallops: 6
• Curry powder: ½ tsp
• Salt: ½ tsp
• Unsalted butter: 30g/1oz
• Lemon juice (from 1 lemon)

For the vegetables:

• Fresh peas: 20g/¾oz
• Fresh broad beans: 20g/¾oz
• French beans (cut into 2.5cm/1 inch pieces): 10g/⅓oz
• Spring onions (cut into 2.5cm/1 inch pieces): 6
• Samphire (small handful)
• Finely diced cucumber: ½
• Finely diced small green courgettes: 2
• Olive oil: 2 tbsp
• Unsalted butter: 10g/⅓oz
• Fresh flatleaf parsley leaves (small handful)
• Fresh dill (small bunch)

Method

1. Prepare the Sauce:
   • In a pan over medium heat, combine sauternes, shallots, and aromatics.
   • Reduce the mixture by half.
   • Gradually add unsalted butter while whisking constantly.
   • Taste and season.
   • Set the sauce aside.
2. Cook the Scallops:
   • Heat a frying pan over high heat.
   • Season the scallops with curry powder and salt.
   • Add them to the hot pan and fry for 1 minute until colored.
   • Flip the scallops and add butter.
   • Continue frying, basting with melted butter, for another minute.
   • Finish with lemon juice.
3. Prepare the Vegetables:
   • Blanch all vegetables in salted boiling water for 2 minutes.
   • Refresh them in a bowl of ice-cold water.
   • Drain and pat dry with kitchen paper.
4. Sauté the Vegetables:
   • In a new frying pan over medium heat, add oil and butter.
   • Tip in the blanched vegetables.
   • Sauté for 3–4 minutes.
   • Remove and transfer to a serving dish.
5. Serve:
   • Spoon the butter sauce over the vegetables.
   • Top with the cooked scallops.