Fresh scallops are grilled and served with a creamy white wine, shallot and butter sauce.
Used different ingredients. The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 100ml chicken stock and only 30g butter. I think the key here is to let the sauce simmer for about 20 minutes to allow the flavours in the sauce to blend. My husband and nephew were fighting for the scallops. The sauce was also excellent over the brown rice I served. Thanks for the great recipe! - 15 Sep 2008
Made it healthier. The white wine vinegar gave this sauce a unique and delicious flavour...I made it with scallops and would not hesitate to use it on prawns and vegetables...Also, I cut the butter down by half for cholesterol purposes...the sauce was still good. - 15 Sep 2008
The sauce was nice, very flavoursome. Will have again. - 07 Apr 2011