Scallops with a Cider Beurre Blanc Sauce

Ingredients

4-6 scallops per person

80ml cider vinegar

60g shallots, finely chopped

100ml sweet cider

50g dessert apple (e.g. Cox), peeled and finely grated

250g butter, chilled and diced

salt & freshly ground pepper

Method

Put the vinegar and shallot in a sauce pan, set over low heat and reduce the liquid by half.

Add the cider and grated apple and cook gently to reduce the liquid by one-third.

Still over low heat, add in the butter - a little at a time - using a whisk or small wooden spoon. The butter must not boil. If you have a temperature of 90c, that will be fine.

Season to taste with S&P and serve immediately over the grilled scallops - flash fried in a pan.