SEARED SCALLOPS WITH SAVOURY VANILLA BUTTER SAUCE
SERVES 4 TO 6
FOR THE VANILLA BUTTER SAUCE
2 tbsp unsalted butter
3 tbsp chopped shallots or spring onions, including some green parts
30g sliced mushrooms
720ml chicken or fish stock
240ml dry white wine, such as
Chardonnay
165ml double cream
One 7.5cm vanilla bean, split lengthwise
Fresh lemon juice, to taste
Fine sea salt and freshly ground pepper
FOR THE SEARED SCALLOPS
455g large sea scallops, side muscle removed
3 tbsp olive oil
Fine sea salt and freshly ground pepper
Chopped fresh chives, to garnish
■ To make the sauce, melt the butter over medium heat in a skillet. Add the shallots and mushrooms and cook, stirring, until soft but not browned. Add the
