Ingredients
- /4 cup white wine
- /4 cup white wine vinegar
- tablespoon shallots
- /2 cup heavy cream
- /4 cup butter
- sea scallops
- tablespoon olive oil
- salt and pepper to taste
Instructions
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Step 1
Start by making the sauce—this gives it time to meld. In a saucepan over medium heat, combine the wine, vinegar, and shallots. Let it simmer until only about a tablespoon of liquid remains
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Step 2
you’ll see it clinging to the shallots. Pour in the heavy cream and let it bubble and reduce by roughly half, stirring now and then. Lower the heat and whisk in the butter, one tablespoon at a time, letting each piece melt completely before adding the next. I find this method creates the silkiest texture. Keep the sauce warm while you prepare the scallops. Pat the scallops dry with a paper towel—this helps them sear under the broiler. Brush both sides lightly with olive oil and season with salt and pepper. Arrange them on a broiler pan and pop them under a preheated broiler for 2 minutes per side. You’re looking for a touch of golden brown at the edges and an opaque center. Spoon the sauce onto plates, then nestle four scallops on each. Serve right away.