Food & Cooking Recipes Appetizers Sliced Broiled Scallops on the Half Shell with Beurre Blanc 3.7 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print