Step 1
Begin by preparing the compound herb butter. Combine 125g of salted butter with 20g of parsley, 20g of coriander, four garlic cloves, and a knob of ginger in a food processor. Blend the mixture until completely smooth and vibrant. Decant the green butter onto greaseproof paper, roll it tightly into a cylinder shape, and place it in the fridge to chill until firm enough to slice into discs.
Step 2
Focus on preparing the scallops to ensure a professional finish. Carefully remove the roe (the orange part) and the tough adductor muscle from each scallop. Once cleaned, pat the scallops thoroughly dry with kitchen paper and season them lightly all over with salt. This preparation ensures the scallops cook evenly and take on the rich flavours of the butter without excess moisture.
Step 3
Build the flavour base for the beurre blanc. Finely dice one shallot and sweat it in a saucepan with three small knobs of butter over medium heat until soft but not coloured. Pour in 200ml of white wine and 100ml of white wine vinegar, then simmer the liquid until it has reduced by two-thirds. This concentrated reduction provides the essential acidic backbone for the rich butter sauce.
Step 4
Complete the emulsification of the sauce. Gradually whisk cubes of cold butter into the hot reduction over low heat. Continue whisking patiently until the sauce transforms into a thick, glossy emulsion that coats the back of a spoon. Sieve the mixture into a clean bowl to remove the shallots, then fold through finely sliced fresh chives for a bright, aromatic finish.
Step 5
Execute the final bake and assembly. Place the seasoned scallops on a small baking tray and top each one with a disc of your chilled compound herb butter. Place them under a hot grill for approximately 3 minutes until the scallops are just cooked through and the herb butter has melted into a fragrant pool. Serve immediately, drizzled with the velvety chive beurre blanc.
