Neil Forbes recipe: Hand-dived Isle of Mull scallops in a chive butter sauce

Neil Forbes gives us this delicious recipe using Guy Grieve's wonderful hand-dived Isle of Mull scallops

Published: February 15, 2016
Categories: ,

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.


  • 100ml white wine
  • 100ml cider vinegar
  • 1 sprig of thyme
  • a few peppercorns
  • 1 bay leaf
  • 1 shallot, peeled and roughly sliced
  • 1 tbsp double cream
  • 125g cold, unsalted butter, diced into small cubes
  • good salt and pepper
  • 1 lemon for squeezing
  • 1 tbsp finely chopped chives
  • 12 tbsp cold-pressed rapeseed oil
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