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Scallops in a Ginger Butter Sauce with Carrot and Leek


  • 12 fresh scallops

  • 150ml fish or vegetable stock

  • 50ml white wine

  • ½ tsp fresh ginger, finely chopped

  • ¼ clove garlic, mashed to a paste

  • 75g of carrot, shredded

  • 75g of leek, shredded

  • 250g unsalted butter

  • lemon juice, to taste

  • salt and pepper

  • bunch chervil, coriander and chives for garnish

  • olive oil


  • 1.

    Cut the scallops into 3 or 4 slices, depending on their thickness.

  • 2.

    Put the stock and white wine into a pan along with the garlic, ginger and shredded vegetables and bring to the boil. Cook for 2 minutes then add the scallops and start adding pieces of the butter shaking the pan from side to side.

  • 3.

    Continue until the butter has emulsified and the sauce is the correct consistency. Remove from heat adjust the seasoning with salt and pepper and the acidity with the lemon juice. Serve in bowls topped with a bunch of the mixed herbs dressed with a little olive oil.

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