Seared Scollops with Saffron Beurre Blanc


  • 12 or so large scollops, roe removed
  • Salt & pepper to season
  • 1 tbspn olive oil
  • 1 medium-large shallot, chopped fine
  • 1 clove garlic, chopped fine
  • 1 tspn olive oil
  • 100 mil dry white wine
  • 1 good pinch of Saffron
  • 100 mil fish stock
  • 100 mil cream
  • 25 mil Vermouth [or dry sherry]
  • 100 g butter, room temperature
  • Salt & pepper to taste
  • 1 medium  zucchini, cut 25 mm long x 1/4 rounds – turn into “olive” shape medallions
  • 1 red capsicum, trimmed, skin removed & brunoise (very fine diced)
  • knob of butter
  • Chives, 50 mm long (1 per scollop)
  • Salmon caviar


  • In a small sauce pan sweat the shallot & garlic in the olive oil over very low heat. Do not allow to colour
  • Add the white wine – evaporate until almost gone
  • Add the saffron and fish stock – boil down to approx 1/2
  • Add the cream – boil dow a bit more
  • Strain into warm bowl – mix in the Vermouth [or dry sherry]
  • Whisk in the butter, small amount (say 10 g) at a time
  • Season with salt & pepper to taste
  • Keep warm – do not over heat
  • Blanch the zucchini medallions in a shallow pan of water with a knob of butter in
  • Sweat the capsicum in butter until tender
  • Serve a pool of sauce in a deep warm plate
  • arrange the scollops in the pool – the zucchini medallions in between the scollops, the capsicum and chives on top of each scollop – the salmon caviar dotted around the outside


  • Serves 2

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s