David Pugh

Seared scallops with white truffle butter

Serves 6

Ingredients

24 scallops
200g broad beans
40g shallots, sliced
750ml white wine vinegar
6 black peppercorns
750ml white wine (riesling or other unwooded wine)
250g unsalted butter, soft
50ml white truffle oil
1 teaspoon lemon juice white pepper (ground)

Method

Bring shallots, vinegar, peppercorns and wine to the boil in a heavy pot, reduce by 7/8 (approximately 190ml).

Strain into a stainless steel bowl and slowly whisk in butter.

Add truffle oil, lemon juice and season to taste.

Shell broad beans and blanch in boiling water for 2 minutes.

Refresh under running water and remove skin from beans.

Warm beans gently in a pot with a little butter.

Sear scallops in a very hot teflon pan for 30 seconds each side.

Spoon broad beans on to one side of plate, arrange scallops around beans and serve sauce over scallops

NB Fresh fettucine can be served as a garnish and to make this a more substantial appetiser. Other seafoods can successfully be substituted for scallops in this dish.