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Scallops with verjuice & basil butter


  • Place the scallops, in one layer, on a plate and steam in 2-3 batches.
  • To make the sauce, put the verjuice, red onion and garlic in a heavy-bottomed pot and reduce by two-thirds. Then turn down the heat and add the butter to the pot, little by little, and gently melt, continually stirring with a wooden spoon.
  • Add the basil with a little ground pepper. Stir well and taste for seasoning.
  • To serve, arrange the scallops (in the shell) on individual plates and spoon a little sauce over each one.


  • 16-20 scallops (in the shell), cleaned
  • ½ cup verjuice
  • ½ red onion, chopped
  • 1 garlic clove, crushed
  • 50 gm cold butter, cubed
  • 1 tbsp chopped fresh basil
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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