From: email@example.com (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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