Gourmet Skewer

Preparation:

Preparation: Open the scallops, remove the molluscs, wash them carefully and dry them. Remove the gray border and separate the white pulp from the coral. Thread the pieces of mollusc onto a skewer, alternating the two colours, season with salt and freshly ground white pepper and cook under the very hot grill for 3-4 minutes. Prepare the chive butter: cook the finely chopped shallot in a small saucepan with the white wine until the liquid has reduced by half; then add the fish fumet and reduce everything to a third. Pass the sauce obtained through a fine sieve, collect it in the same saucepan and add the butter, very cold and cut into small pieces. Boil the preparation again, season with salt and pepper and mix in the chopped chives. Serve the scallops hot together with the prepared sauce.