Sliced Broiled Scallops on the Half Shell with Beurre Blanc
If you're serving these sweet and tender scallops as a main course, mashed potatoes and steamed spinach make excellent accompaniments.
- Servings: 6
Source: Martha Stewart Living, May 2007
- 1/4 cup (1/2 stick) unsalted butter
- 2 shallots, finely chopped (about 3 tablespoons)
- 3/4 cup good-quality dry white wine
- 18 fresh sea scallops, tough muscles removed
- 6 scallop shells (each about 4 1/2 inches)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon white peppercorns, crushed with the flat side of a chef's knife or the bottom of a skillet
- 1 lemon, peeled and cut into wedges
Preheat broiler. Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in shallots, and cook 20 seconds. Add wine, and simmer until it has been reduced to 1/2 cup, about 10 minutes. Add scallops; cover, and cook 1 minute. Using a slotted spoon, transfer scallops to a cutting board. Pour poaching liquid though a sieve into a bowl.
Cut each scallop crosswise into 2 or 3 slices, cutting almost but not completely through. Fan open, and divide among shells. Transfer to a rimmed baking sheet, and spoon 1 tablespoon poaching liquid over each shell. Sprinkle with salt, and dot with remaining tablespoon butter. Broil until just bubbling, 1 to 2 minutes. Sprinkle with peppercorns, and serve with lemon wedges.