xo amys

What a darling Easter we had. We spent it amongst friends and family in the idyllic nordic countryside. We ate scallops and traditional lamb shanks for Easter dinner and smoked some salmon over a fire outside for lunch. The weather was sunny, we had long saunas and enjoyed bubbly drinks through out the day. A great relaxing weekend all in all where tranquility was at it’s finest. Mr. N and I spent Easter Monday back home and decided to continue feasting on delicious scallops and enjoyed a quiet moment together. Sweet

Pan-fried scallops in a buttery white wine reduction

Ingredients ( serves 2)

• 3 scallops per person ( 6 total)
• 1 dl white wine
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 2 shallots
• 100 gr butter (dice into cubes and keep cold)
• 1 finely chopped chili
• finely chopped chives or herbs of choice
• 2 dl cream

Directions

Finely chop the shallots and heat in a saucepan with a knob of butter until they soften. Add in the acidity- white wine, vinegar and lemon juice and let it reduce until almost dry. Add in the cream and stir for a while ( let it reduce a bit) until adding the butter cubes one after the other as each melts away. Keep stirring during this process. Check for flavour and leave to the side on low heat as you begin cooking the scallops.

To fry the scallops. Dry each scallop with a paper towel and fry these in high heat with a knob of butter for about 2 min on each side. Add a pinch of finger salt on each scallop.

Ready to plate. Place some sauce on a plate and add the scallops on top. Garnish with fresh finely chopped chili and chives/herb of choice.