Pan fried anything always makes my mouth water and my kitchen smell amazing. And bite sized seafood? With a nice beurre blanc sauce? Yeah, now we’re cooking… literally! Do take your time making the sauce though, it’s well worth the patience.
|2 tbsp||SCS® Unsalted Butter|
|100gm||SCS® Unsalted Butter (diced)|
|3||Basil Leaves (sliced)|
|1/2 tsp||Shallots (chopped)|
|1 tbsp||White Wine Vinegar|
|1/2 tbsp||GOURMET Extra Virgin Olive Oil|
|Salt & Pepper (to taste)|
Have a small bowl of melted butter to just brush on corn on the cob with a pastry brush. If you have a metal bowl you can put a chunk of butter in the bowl and set near the grill to melt while your meal is grilling.