Ingredients

Steps

• Simmer shallots, vinegar, wine, and 60ml of water in a saucepan over moderate heat until liquid is nearly evaporated.
• Whisk cold butter one piece at a time into the reduction over low heat until sauce is pale and homogenised.
• Brush scallops with oil and fry in a heavy frying pan for one minute per side until golden brown.
• Season with salt and pepper, then serve drizzled with sauce and topped with chives.