Recipe: Lemongrass and Chervil Sauce

We do catered dinners for River Run guests on request, and this lovely sauce is one we use on scallops and seafood dishes.

It’s our variation of a recipe in Fresh, a cookbook by John Bishop of Bishop’s Restaurant in Vancouver. In the summer months, we use our own chervil and tomatoes from the pots growing on our decks.

Lemongrass and Chervil Sauce

½ cup shallots, chopped
½ cup lemon juice
¾ cup lemongrass, chopped
1 cup white wine
2 cups heavy cream
pinch salt
pinch pepper
2 tbsp fresh chervil, chopped fine
2 tbsp tomato, seeded, finely diced

Combine shallots, lemon juice and lemongrass in a stainless steel sauce pan. Bring to a boil and reduce until the liquid just covers the bottom of the pan.

Add white wine and reduce again by half.

Add the heavy cream and bring to a boil. Strain immediately and season with salt and pepper.

Set aside until the scallops are cooked. (The sauce can be prepared ahead up this point in advance.)

To complete the sauce, bring it back to a simmer, add the chervil and tomato, then remove from heat.

Pour over scallops and serve.