Ingredients
Method
1.Melt half the butter and oil in a small saucepan over medium heat.
2.Add eschalot; cook 2-3 minutes, until soft but not coloured. Add wine; continue to cook 7-8 minutes, until it is reduced by half.
3.Stir in lemon juice and remaining butter; season with salt and pepper. Strain through a fine sieve and set aside.
4.Heat a frying pan over medium-high heat. Brush scallops with extra olive oil; cook scallops 1 minute each side; remove from pan and place into shells.
5.To serve, spoon a little sauce onto each scallop, garnish with 1/2 tsp salmon pearls and some baby herbs.
makes 12
Note