Recipe(tried): Scallops with White Butter Sauce (with snow peas or green beans)

SCALLOPS WITH WHITE BUTTER SAUCE

1 1/2 lbs scallops
Salt and freshly ground pepper
1 1/2 cups white wine
A little lemon juice
3 oz snow peas or thinly sliced green beans
1 tablespoon chopped green onion
4 oz butter, cut in pieces
A few chives, for garnish
Crusty bread (for serving)

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 approximately 2 minutes. Remove scallops and keep warm. Reserve the poaching liquid.

String snow peas drop into boiling salted water for 1 minute; drain (do the same with green 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). Remove from heat and sdd the scallops, roes and snow peas (or beans) to the sauce.

Serve with crusty bread to mop up the lovely sauce.

Source: Doreen Randal