Scallops with Jalapeño Butter Sauce Scallops • 6 large scallops • Salt and freshly ground black pepper • 1 tbsp neutral oil (e.g. rapeseed or canola oil) • 25 g butter • A few fresh sage leaves Jalapeño Butter Sauce • 1 shallot, finely chopped • 1 tbsp oil • 150 ml dry white wine • 1 tbsp white wine vinegar • 300 ml heavy cream • 75 g butter, cold and diced • 1 jalapeño or green chili, finely chopped • ½ lemon (juice + finely grated zest) • Salt to taste For serving • 50 g vendace roe (or other fish roe) • Fresh dill • Thinly sliced green chili Instructions 1. Jalapeño Butter Sauce 1. Sauté the finely chopped shallot in oil over low heat for 2–5 minutes, without letting it color. 2. Pour in the white wine and let it reduce by about half. 3. Add the cream and simmer until the sauce has reduced by about half again. 4. Strain the sauce through a fine sieve. 5. Blend in the cold butter, a little at a time, until the sauce is smooth and glossy. 6. Stir in the finely chopped jalapeño, lemon zest, and lemon juice. Season with salt to taste. 2. The Scallops 1. Pat the scallops dry with paper towels. 2. Season both sides with salt and pepper. 3. Heat a pan with a little oil over high heat. 4. Sear the scallops for about 1 minute on each side until nicely golden. 5. Add the butter and sage leaves at the end and baste the scallops for about 30 seconds. 3. Serving 1. Spoon a little jalapeño butter sauce onto the bottom of the plate. 2. Place the freshly seared scallops on top. 3. Finish with a spoonful of roe, a few thin slices of green chili, and some fresh dill. Enjoy! - - - #scallops #EasyRecipe #chef #jalapeño #cooking - @chefmusti92