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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




  • 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

Cook's Note

The sauce can be made up to one hour ahead and kept warm.


  1. Step 1

    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.

  2. Step 2

    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.

Martha Stewart Living, March 1999