Back to Recipe Menu

Scallops with verjuice & basil butter

Method

  • 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.

Ingredients

  • 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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm