Sliced Broiled Scallops on the Half Shell with Beurre Blanc

broiled scallops
Photo: Hans Gissinger

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


  • 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


  1. 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.

  2. 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.

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