Pan Sauce

Pan sauce with scallops

– 6 scallops
– Oil for cooking
– 200ml white wine
– 1 tablespoon of truffle honey
– 2 tablespoons of unsalted butter

1. Cook the scallops
2. Once ready – remove the scallops and keep the pan on a high heat
3. Pour in the wine and leave to bubble for 2-3 minutes
4. Add the honey in followed by the butter in small chunks
5. Boil for another 30 seconds and pour over the scallops