- 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
Hand dived scallops with a plankton beurre blanc by chef Matt Worswick
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?
Ingredients
Method
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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
