Kubbervik Scallops

Name: Kubbervik Scallops
Total time: 10 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 12 fat sea scallops, with coral attached, if possible; Salt and freshly ground pepper to taste; 1 1/4 cups dry white wine; 2 tablespoons fish stock (see recipe); 1 1/4 cups heavy cream; 1 tablespoon lemon juice; 1/2 teaspoon saffron threads; 1/4 cup minced chives; Cracked pink peppercorns for garnish

By Jonathan Reynolds

Total Time: 10 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; Water Babies

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Ingredients

Yield:4 servings

3tablespoons butter
12fat sea scallops, with coral attached, if possible
Salt and freshly ground pepper to taste
1¼cups dry white wine
2tablespoons fish stock (see recipe)
1¼cups heavy cream
1tablespoon lemon juice
½teaspoon saffron threads
¼cup minced chives
Cracked pink peppercorns for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Melt the butter in a large skillet over high heat. Season the scallops with salt and pepper and saute until lightly browned, about 1 minute per side. Remove the scallops and set aside. Pour the butter and liquid that remains into a saucepan.
Step 2
Add the wine, stock, cream, lemon juice and saffron to the reserved liquid in the saucepan and reduce over medium heat by about half, until you have a rich sauce. Season to taste with salt.
Step 3
Gently reheat the scallops in the sauce and stir in the chives. Serve immediately, sprinkled with the pink peppercorns.