Sliced Broiled Scallops on the Half Shell with Beurre Blanc

Name: Sliced Broiled Scallops on the Half Shell with Beurre Blanc
Ingredients: 0.25 cup (½ stick) unsalted butter; 2 shallots, finely chopped (about 3 tablespoons); 0.75 cup good-quality dry white wine; 18 fresh sea scallops, tough muscles removed; 6 scallop shells (each about 4 ½ inches); 0.5 teaspoon coarse salt; 0.5 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

3.7

(3)

By

Martha Stewart Editors

Updated on May 16, 2017

broiled scallops — Photo: Hans Gissinger

Servings:

6

If you're serving these sweet and tender scallops as a main course, mashed potatoes and steamed spinach make excellent accompaniments.

Ingredients

¼ cup (½ stick) unsalted butter
2 shallots, finely chopped (about 3 tablespoons)
¾ cup good-quality dry white wine
18 fresh sea scallops, tough muscles removed
6 scallop shells (each about 4 ½ inches)
½ teaspoon coarse salt
½ 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

Directions

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.