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SCALLOPS WITH WHITE BUTTER SAUCE

750g (1 1/2 lb) scallops
salt and freshly ground pepper
1 1/2 cups white wine
a little lemon juice
90g (3oz) snow peas or thinly sliced green beans
1 Tbs chopped green onion
125g (40zs) butter cut in pieces
a few chives to garnish

Remove any beards from the scallops then wash. Carefully remove
the roes and lay on paper towels to dry. Season with salt and
pepper. Poach the scallops and roes in wine and lemon juice for
approx. 2 mins. Remove and keep warm. String snow peas drop into
boiling salted watr for 1 min., drain, do the same with beans if
using. Add the green onion to the poaching liquid and reduce to
about 1/2 cup. Over a gentle heat, add butter a little at a time,
whisking it in to make a sauce (the consistency of pouring cream).

Serve with crusty bread to mop up the lovely sauce.

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