Coffin Bay Scallops With Verjuice Butter Sauce Recipe

Ingredients For Coffin Bay Scallops With Verjuice Butter Sauce Recipe

• 250 gram Baby spinach leaves
• 36 Large coffin bay scallops
• As required Sea salt, to taste
• 1 Zest and juice lime
• 4 tablespoon Verjuice
• 150 gram Unsalted butter
• As required Freshly ground black pepper, to taste
• Freshly grated nutmeg
• Olive oil
• 4 Shallots, finely sliced
• 250 milliliter Verjuice
• As required Sea salt, to taste
• 1 Dessertspoon cream
• 250 gram Unsalted butter, diced
• As required Freshly ground black pepper, to taste