If the scallops are in the shell, carefully run a table knife along the left hand side of the flat half of the shell to cut through the retaining muscle.
Prise open the shell slightly and then run the knife along the flat side of the shell to release the scallop from this side of the shell.
Use a table spoon to remove the scallop from the other half of the shell and then remove the roe. Wash the scallop under cold running water and then dry on a clean kitchen towel.
Peel and dice the shallot and garlic. Chop the chives.
In a saucepan reduce the wine with the shallot garlic and thyme sprigs to about 1/3 of its original volume. Add the fish stock and reduce this to 1/3 of its original volume.
Add the double cream, bring to the boil and season with fine salt.
Season the scallops with salt and then cook in a very hot frying pan with a drizzle of vegetable oil.
Whilst the scallops are cooking, blanche the samphire in boiling water for 1 minute.
Cook on one side until golden brown, turn the heat down and cook on the other side for a further minute or so (depending on size). Finish with a squeeze of lemon and serve on a bed of samphire.
Just before serving, reheat the veloute, add the shrimps, warm through and finish with the chives and a squeeze of lemon juice.
Drizzle this sauce around the plate and over the scallops.
«Always try and find diver caught scallops. They are of a far superior quality to dredged scallops.»