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)|
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.