Scallops With White Butter Sauce

From: (Doreen Randal)

Subject: Scallops with White Butter Sauce

750g (1=lb) scallops            salt and freshly ground pepper
1= cups white wine              a little lemon juice
90g(3ozs) snow peas or          1 Tbs chopped green onion
thinly sliced green beans       125g(4ozs) butter cut in pieces
a few chives to garnish

    Remove any beards from the scallops then wash.  Carefully
remove the roes and lay on paper towels to dry.  Season with 
salt and pepper.  Poach the scallops and roes in wine and lemon
juice for approx. 2 mins. Remove and keep warm.  String snow peas
drop into boiling salted water for 1 min., drain, do the same with
beans if using.  Add the green onion to the poaching liquid and
reduce to about 1/2 cup.  Over a gentle heat, add butter a little
at a time, whisking it in to make a sauce (the consistency of
pouring cream).
    Serve with crusty bread to mop up the lovely sauce.


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