Hand dived scallops with a plankton beurre blanc by chef Matt Worswick

Ritter Courivaud Ltd

Ritter Courivaud

Standard Supplier 28th November 2018
Ritter Courivaud Ltd

Ritter Courivaud

Standard Supplier

Hand dived scallops with a plankton beurre blanc by chef Matt Worswick

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Hand dived scallops with a plankton beurre blanc recipe a try yourself?


  • Plankton beurre blanc:
  • White wine 480g
  • White wine 240g
  • Tarragon 1 stick
  • Shallots sliced 2
  • Peppercorns 2
  • Double cream 30ml
  • butter 400g
  • plankton power 1tsp
  • Pickled seaweed:
  • white wine 500ml
  • white wine vinegar 750ml
  • fennel seeds 10g
  • seaweed washed


Make a reduction with the first 5 ingredients and reduce by half and pass.
Weigh 150g of reduction add cream and bring to boil, remove from heat and slowly add in the diced butter whisking at the same time.
Rehydrate the plankton powder in a small amount of water to a paste then add that to the finished beurre blanc and season.

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