Scallops with Butter and Kampot White Pepper

The delicacy of scallops elevated by the floral, musky notes of Kampot White Pepper PGI. A peppered beurre blanc of rare elegance.

Ingredients — serves 4

• 16 scallops
• 1 tsp Kampot White Pepper
• 80 g cold salted butter
• 2 shallots
• 100 ml dry white wine
• 1 tbsp crème fraîche
• Chives, salt

Method

1. Beurre blanc: Reduce shallots and white wine until almost dry. Off the heat, whisk in cold butter. Add crème fraîche, season.
2. Scallops: Sear in a hot pan 1 minute per side. Season.
3. Plate: Arrange scallops, spoon over beurre blanc, scatter chives.
4. Essential: Grind Kampot White Pepper at the very last moment over the finished plates.

Inspiration d'Asie tip

Kampot White Pepper is made by soaking ripe red berries to remove the skin. It reveals floral, slightly musky aromas without the harsh burn of ordinary white peppers — the ideal companion for delicate seafood.