Seared Scallops on Apple Puree with Ground Walnut Sauce
Seared scallops are the perfect dinner-party pleaser. Simple and quick to make, scallops should have a prominent place on your menu.
- 2 tbsp white wine vinegar
- 240g butter
- 4 tbsp finely chopped tarragon
- 30g finely chopped shallots
- 10 peppercorns, crushed
- 4 egg yolks
- 1 tbsp cold water
- 2 tbsp finely chopped chervil, tarragon and parsley
- Half a lemon
- Clarify the butter in a small saucepan over low heat. When the milky sediment rises to the top, either skim off the sediment with a spoon or pour the butter through a small muslin-lined sieve set over a bowl.
- Put the vinegar, two tablespoons of the tarrogon, the shallot and crushed peppercorns in a small, heavy-based saucepan. Simmer gently until reduced by half. Remove from the heat and allow to cool.
- Add the egg yolks and cold water to the vinegar mixture. Set the pan over low heat and whisk continuously for about 10 minutes until the sauce emulsifies. Do not allow it to reach boiling point.
- Remove the pan from the heat. Whisk in the clarified butter a little at a time. Season to taste, then push the sauce through a fine sieve.
- Stir in the remaining tablespoon of tarrogon, the chervil, parsley and lemon juice to taste. Serve immediately.