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Method :
First make the sauce. Melt the butter in the small saucepan. Add the
shallot and fry gently until soft. Add the wine and boil rapidly until
reduced to about 45ml (3 tbsp). Add the cream and tarragon. Bring to the
boil and boil until reduced by about half.
Remove from the heat, season and set aside. Take two pieces of cling film,
about 50cm (2o inches) long, and place half the scallops in the centre of
each.
Bring the short sides together and fold them over until they are tight,
then twist the ends together to make a neat bag from which all the air has
been excluded. Make a knot in each end.
Half
fill the large saucepan with water and bring to the boil. Gently reheat
the sauce. Carefully place the two scallop bags in the gently simmering
water and poach for about 3 minutes or until just cooked; do not overcook
them.
Place
the scallop bags in a heated bowl and make a slit in each bag. Pour all
the juices into the sauce, bring to the boil and boil rapidly until the
sauce is reduced to the consistency of double cream. Pour on to a heated
serving dish and arrange the scallops on top.
Serves 4
In this recipe, the scallops are steamed
in cling film (use the kind that is advised as suitable for microwave
cookers) - a technique that is used extensively in the top restaurants
in the world. It ensures that all the natural juices of the fish are
preserved.
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