Scallops with Lemon Butter Sauce

Lemon Butter Sauce for Fish

Okay - I have a story to tell. A while back I replied to an advert looking for people interested in being on a new television cooking show. Now, when I first saw the ad, there was no way I was going to apply.

For one thing, I didn't think I stood a chance of getting on it. Anyway, after a few weeks, I saw the advert again in a cooking magazine. In a moment of madness, I sent my name and email address in reply to the advert.

Well, you can imagine my shock when I answered the phone one day and the woman said she was from the television. Anyway, I answered all her questions and in the end, she said she liked me because I talk a lot - anyone that knows me will say it's true; I can talk for England!

Anyway, the woman said they had hundreds of people interested, but that they might be in touch with me again.

A few weeks later, I got another phone call, this time they wanted me to send a video of me showing them around my kitchen. I had to pick out a few strange ingredients from my cupboards and even show them inside my fridge - Oh my 😕

Well, one Sunday I got Paul (the husband) on the case and I had to make a short video. I must say 'erm' about 20 times at least, how embarrassing! 

We did the film once and once only as I said it wouldn't get any better, I'd still say erm. It's hard (for me anyway) to be talking to a camera as you do feel a bit silly, to say the least.

With that done, a week later I got another call, amazingly, they weren't put off by my many 'erm-ings' This time they said they wanted to come round, yes here to my house to film me actually cooking something.

Well, on Friday just gone they did just that. Because their time was short, I had to have the salad part already on the plate and also the pancetta. I then had to cook the scallops and the lemon butter sauce in front of a cameraman and another man.

They were really nice and didn't make me feel uncomfortable at all. After the first bit where I had to say my name, age, where I work and live, I was fine.

I totally forgot the camera was there and went back into true 'Jan can talk for England' mode!....... Oh dear, I shouldn't think I'll be hearing any more from them once they see that recording.

Anyway, I made a starter of pan-fried scallops with crispy with a lemon butter sauce. I had only ONE go a taking a picture of it though, as they asked me to taste it there and then - yes in front of the camera.

I found myself saying 'I must first take a picture to put on my blog'! Both the blokes probably just think I'm a bit mental, but they said 'Yes go for it!

So, I quickly ran to get my camera only to realise they were still filming all this - you can see why I'm thinking I have no chance of getting on this programme?

Anyway, enough chat and on with the recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

lemon butter sauce, lemon butter sauce for fish, recipe

sauce

English

Yield: 350ml

Author: Jan Bennett

Lemon Butter Sauce for Fish

The recipe makes 350ml, although only a tiny bit is needed for each starter.

Prep time: 6 MinCook time: 5 MinTotal time: 11 Min

Ingredients

• 30g finely chopped shallots
• 30ml white wine vinegar
• 30ml of water
• 45ml of dry white wine
• 15ml double (heavy) cream
• 120g unsalted butter - cut into cubes and kept cold in the fridge until needed
• Juice from half a lemon and the zest from a whole lemon
• salt and freshly ground black pepper
• a pinch of cayenne pepper

Instructions

1. Put the shallots into a pan with the win, white wine vinegar and water. Reduce to a quarter of the original amount of liquid, this is important or your sauce will taste of vinegar.
2. Add the cream and boil for a minute.
3. Now, whisk in the butter cubes a few at a time, keep whisking whilst taking the sauce on and off the heat and keep adding a bit more butter.
4. The sauce should look smooth and shiny but with no sign of an oily film.
5. Now whisk in the lemon juice and zest and season to taste with a teeny bit of salt, black pepper and cayenne pepper.
6. Serve immediately.

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