Tasmanian Scallops With Verjuice And Basil Butter |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 4 |
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A great new way to serve an old favourite Ingredients:
scallops |
16-20 tasmanian scallops in shell |
(your choice to leave the roe (orange bit) on or remove it) |
sauce - part 1 |
1/2 cup verjuice (unripened grape juice) |
1/2 red (spanish) onion, finely chopped |
1 clove garlic, minced |
sauce - part 2 |
50g butter, cold, cubed |
1 tblspn basil finely sliced |
freshly ground black pepper |
Directions:
1. SCALLOPS
2. Rinse scallops
3. Remove roe (orange bit) if desired
4. Arrange scallops in a single layer in a bamboo steamer or steamer basket
5. Place steamer over simmering liquid, making sure the liquid does not touch the base of the steamer basket
6. Cover to concentrate flavour and aroma
7. Cook 2 to 3 minutes.
8. SAUCE - part 1
9. Put all ingredients into a saucepan on high simmer and reduce liquid content by 2/3
10. SAUCE - part 2
11. Reduce heat
12. Add butter a little at a time
13. Gently melt, stirring with a wooden spoon
14. Add basil and pepper and cook gently for just a few seconds
15. TO SERVE
16. Place scallops on plate (4-5 per person)
17. Spoon verjuice and basil butter over each scallop
18. Serve with slices of crusty bread (save some to dip into any left over butter)
19. yumm
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