Scallops With Warm Butter and Shallot Dressing

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Scallops cooked with shallots, verjus, tomato and onions.
Recipe By: Allendale Winery
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 16 scallops on their shells
    • 3 shallots finely chopped
    • 120 ml Allandale Verjuice
    • 100 g butter, chilled and cut into 1cm cubes
    • 1 tomato finely chopped
    • 2 spring (green) onions, green part only, thinly sliced
    • Salt and Pepper
    • 2 Tablespoons Olive oil


Remove the roe and black muscle from the scallops, then remove the scallops from their shells. Rinse and dry the shells for serving. Place and set aside fro serving. Place the shallots and Allandale Verjuice in a small saucepan and bring to the boil. Cook for 2 minutes, or until reduced by a third.


Remove from the heat and whisk in the butter, a cube at a time. Stir through the tomato and spring onions and season generously with salt and pepper. Set aside.


Heat the olive oil in a frying pan cook the scallops in batches over a high heat for 1 minute on each side. Return the scallops to their shells and drizzle over the warm butter dressing. - Serves 4

Recipes From - The Gourmet Food And Cooking Resource