• 3 Ratings

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



Ingredient Checklist


Instructions Checklist
  • 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.


3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0