About this recipe:Fresh scallops are grilled and served with a creamy white wine, shallot and butter sauce.
4 tablespoons white wine
4 tablespoons white wine vinegar
1 to 2 shallots, finely chopped
100ml (4 fl oz) double cream
175g (6 oz) butter
24 sea scallops
1 tablespoon olive oil
salt and freshly ground black pepper to taste
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Method Prep:20min › Cook:20min › Ready in:40min
In a medium saucepan, combine white wine, wine vinegar and shallots. Cook until liquid is almost evaporated. Stir in double cream and let boil down until reduced by half. Stir in butter 1 knob at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
Preheat oven grill.
Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated grill for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Used different ingredients.
The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 100ml chicken stock and only 30g butter. I think the key here is to let the sauce simmer for about 20 minutes to allow the flavours in the sauce to blend. My husband and nephew were fighting for the scallops. The sauce was also excellent over the brown rice I served. Thanks for the great recipe! - 15 Sep 2008
Made it healthier.
The white wine vinegar gave this sauce a unique and delicious flavour...I made it with scallops and would not hesitate to use it on prawns and vegetables...Also, I cut the butter down by half for cholesterol purposes...the sauce was still good. - 15 Sep 2008