Allow 3 or 4 scallops per person and leave the coral on (the orange bit)
1 To make a reduction for the sauce, add the shallots, peppercorns, bay leaf, wine, vinegar and thyme to a small pot and bring to the boil. Reduce by two thirds then pass through a sieve into a clean pot. Bring to the boil again and reduce by half.
2 To make the sauce, add the cream to the reduction and gently bring to the boil. Then slowly add the cubes of butter, a few at a time, and start to emulsify the sauce by using a swirling technique with your spoon or whisk. Don’t let the mixture get too hot or too cold as it will split.
3 Season the sauce with salt and pepper, a squeeze of lemon juice then add the chopped chives. Set to one side in a warm place.
4 Place a frying pan on the hob taking it to a high temperature. Add a splash of cold-pressed rapeseed oil, and ensuring they are dry, add the scallops to the hot oil in the pan.
5 Cook the scallops on both sides for a minute or two until golden brown. Don’t over-cook them or they will become like rubber balls. Remove them from the pan and season with salt, pepper and a squeeze of lemon juice. Place onto warmed plates and drizzle over the chive butter sauce. Serve at once.