Alfred's Scallop-Butter Sauce
Alfred Portale, chef and part-owner of the Gotham Bar and Grill in New York City, created this sauce to accompany his Diver Scallops with Vegetable Ragout and Osetra Caviar.
- Yield: Makes 1/2 cup
Source: Martha Stewart Living, March 1999
- Muscle flaps from 12 diver-harvested sea scallops, or 1 large sea scallop, coarsely chopped
- 1/4 cup water
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- Coarse salt and freshly ground white pepper
Combine scallop scraps, water, and white wine in a small nonreactive saucepan. Set the pan over medium-high heat, and bring to a boil. Cook until the liquid has reduced by half, about 7 minutes.
Add cream; boil until liquid has reduced by half, about 10 minutes. Remove pan from heat, and whisk in the butter, piece by piece. Season with salt and pepper. Serve warm.