Scallops in White Wine Butter

450g (1lb) Scallops
300ml (½ pint) White Wine
2 tbsp Spring Onion
125g(4ozs) Green Beans
50g (2oz) Butter cut in pieces
Lemon Juice
Chives
Salt & Black Pepper

Clean the scallops removing any beards.
Remove the roes and dry on paper towels.
Season with salt and pepper.
Poach the scallops and roes in wine and large squeeze of lemon juice for approx. 2 minutes.
Remove the scallops and keep warm.
Thinly slice the green beans and boil salted water for 2-3 minutes and drain.
Add the chopped spring onion to the poaching liquid and reduce to approx. 150ml (¼ pint).
Over a gentle heat, whisk in the butter a little at a time, it in to make a creamy sauce.
Place the scallops and green beans in a serving dish and pour over the sauce.
Serve immediately, garnished with snipped chives.

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Scallops in White Wine Butter

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