Pan Seared Scallops With White Wine, Lemongrass and Chive Reduction

Serves 4

What you need:

16 large king scallops, trimmed
120ml/4 fl. oz dry white wine
120ml/4 fl. oz white fish stock
1 stem fresh lemongrass, chopped
20g/1oz chives, chopped
5ml/1 teaspoon olive oil

What you do:

Sear the scallops on both sides in a little olive oil in a very hot pan. Remove from the pan and keep warm. Add the white wine and lemongrass to the pan and reduce by half. Add the fish stock and again reduce by half. Return the scallops to the pan for 2-3 minutes until cooked. Add in chopped chives and serve.

John Kelly, The Moorings Restaurant, Oranmore, Co. Galway