Ingredients
- 500 g (1 lb) scallops
- 60 g (2 oz) butter
- 6 spring onions, white part only, chopped
- 3/4 cup (185 ml/6 fl oz) dry white wine
- 2 tablespoons plain flour
- 1 egg yolk
- 1/2 cup (125 ml/4 fl oz) cream
Method
1. Slice or pull off any vein, membrane or hard white muscle from the scallops, leaving any roe attached. Heat half the butter in a pan, add the spring onion and cook until soft. Add the scallops; fry until lightly coloured. Add the wine, salt and white pepper, and water to just cover. Bring to the boil, reduce the heat and cook over low heat for 2-3 minutes, until the scallops are tender.
2. Drain the scallops, reserving the cooking liquid, and divide the scallops among 4 shallow flameproof serving dishes. Keep warm.
3. Melt the remaining butter in a small pan over low heat. Stir in the flour for 2 minutes, or until pale and foaming. Remove from the heat and gradually pour in the strained reserved liquid. Return to the heat and stir constantly until the mixture boils and thickens. Reduce the heat and simmer for 2 minutes. Season, to taste.
4. Preheat a grill. Beat the egg yolk lightly with a fork in a bowl and pour on 2 tablespoons hot sauce, whisking constantly. Return the egg yolk mixture to the saucepan and stir until just heated through. Remove from the heat and add the cream very carefully. Pour the sauce over the scallops and grill until lightly browned.
