| 1. |
Directions for beurre blanc: To remove the skin and pulp of the tomato, bring a small bowl of water to a boil. Make a small ‘X’ incision on the bottom of the tomato and put in boiling water for 1 min. |
| 2. |
Remove immediately and cool under cold water. The skin should be easy to remove by peeling it off with a small knife. |
| 3. |
Quarter the tomato, remove the pulp and discard. Dice the tomato into cubes. |
| 4. |
In a sauce pot, add the shallots, vinegar and water and reduce by half over heat. |
| 5. |
Turn the fire down to as low as possible and slowly whisk in the diced butter a little at a time. The butter should just blend into the liquid. Do not heat up too much or add too much butter at once as it will cause the sauce to separate. |
| 6. |
Once done, add in the diced tomato and basil and season to taste. Keep warm but do not boil. |
| 7. |
Directions for Sautéed scallops: Pre-heat a frying pan till smoking. |
| 8. |
Season the scallops with salt and pepper and 1/2 tbsp olive oil. Place the scallops in the pan one at a time, turning them after about 2 minutes. |
| 9. |
Add in 2 tbsp butter and let cook for a further 2 minutes. |
| 10. |
Remove the scallops and blot on kitchen paper and plate accordingly. Spoon the sauce over. |
