3 or 4 large scallopsper person
1 handful of podded broad beans
1 handful of fresh morels
1 clove of garlic chopped
A splash of Noilly Prat
10cl good chicken stock
A squeeze of lemon juice
Blanch the broad beans and refresh in cold water. Squeeze the beans out of their skins; they are now ready for use.
Sauté the scallops and reserve.
In the same pan sauté the morels in some of the butter the add the garlic and broad beans and deglaze with the Noilly Prat. Add the chicken stock and reduce.
Whisk in the rest of the butter to make a glossy rich sauce.
Adjust the seasoning with salt pepper and lemon juice and pour over the scallops. Sprinkle with chives.