Grilled Scallops With Chive Dill Cream |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is originally from a May 1987 Bon Appetit in the Cooking For Friends section. Use the larger scallops for this recipe; bay scallops are too fragile to grill. The chive dill cream is also excellent over poached or grilled salmon. Ingredients:
6 bamboo skewers |
1 cup dry white wine |
1 cup chicken stock |
1/4 cup minced shallot |
1 cup whipping cream |
1/2 cup well-chilled butter, cut into 8 pieces (1 stick) |
salt & freshly ground black pepper |
2 lbs sea scallops |
melted butter |
2 tablespoons minced fresh dill |
2 tablespoons snipped fresh chives |
fresh dill sprig |
Directions:
1. Soak skewers in water to cover for 1 hour.
2. Boil wine,stock,and shallots in heavy small saucepan until reduced to 3 tablespoons.
3. Add cream and boil until sauce consistancy.
4. Remove from heat and whisk in 2 tablespoons butter.
5. Set pan over low heat and whisk in remaining butter 1 tablespoon at a time, removing pan from heat if drops of melted butter appear (if sauce breaks down at any time, remove from heat and whisk in 2 tablespoons cold butter).
6. Season with salt and pepper to taste; transfer to double boiler or vacume bottle to keep warm.
7. Prepare barbeque(high heat).
8. Drain skewers and thread scallops onto skewers.
9. Brush with melted butter; grill until opaque, turning once, 5 minutes.
10. Stir minced dill and chives into sauce.
11. Divide sauce among plates, top with scallops,garnish with dill sprigs and serve.
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