Incorporating two distinctly different techniques of sauce making, complimenting the scallops with fresh and creamy balanced textures.
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.
In a saucepan reduce the wine with the shallot 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.
Dice the cold butter and add a few at a time whilst stirring constantly. Adjust the temperature with the addition of butter, maintaining at a gentle steam. To few at a time will mean the sauce becomes too hot and will split the butter. To many at a time will cool down the sauce, resulting in a 'greasy' looking sauce which will also split on contact with heat
Season the scallops with salt and then cook in a very hot frying pan with a drizzle of vegetable oil.
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 remove onto a clean plate. Add the samphire to the warm pan with a teaspoon of butter and stir until wilted.
Bring a large saucepan of water to the boil.
Criss-cross the skins of the tomatoes at the tips with a sharp knife and dig out the stalk end.
When the water is boiling, plunge the tomatoes in for 10 seconds, then remove and place in a bowl of cold water. The skins should begin to peel, strip them off with the knife.
Pat the tomatoes dry, then cut into quarters, remove the hearts and cut into concasse (about a 5-7 mm dice)
Peel and finely dice the shallot.
Pick and slice the herbs. Retain some of the chervil fronds in cold water for garnish.
Add the shallot and tomato to a bowl and season with the juice of half the lemon and a pinch of salt and pepper.
Allow to macerate for 20 minutes, then mix with the olive oil and taste. Adjust as necessary .
Add the choped herbs to the salsa.
Serve the scallops on the bed of samphire.
Just before serving, , warm through the buerre blanc and drizzle around the plate
Dot the salsa in piles around the plate and finish with the chervil.
«Adjusting the flavour of the salsa by changing the acid to a vinegar or even lime. Changing the herbs will also dramatically change the flavour»