Fresh scallops are grilled and served with a creamy white wine, shallot, and butter sauce.
4 tablespoons white wine
4 tablespoons white wine vinegar
1 to 2 shallots, finely chopped
100ml double cream
24 sea scallops
1 tablespoon olive oil
salt and freshly ground black pepper to taste
In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated. Stir in the double cream and let boil down until reduced by half. Stir in butter 1 knob at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
Preheat oven grill.
Brush scallops with olive oil and sprinkles with salt and pepper. Place under a preheated grill for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
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