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Recipe Summary
Yield: Makes 1/2 cup
Ingredients
Ingredient Checklist
Muscle flaps from 12 diver-harvested sea scallops, or 1 large sea scallop, coarsely chopped
1/4 cup water
1/4 cup dry white wine
1/2 cup heavy cream
8 tablespoons (1 stick) unsalted butter, cut into pieces
Coarse salt and freshly ground white pepper
Cook's Notes
The sauce can be made up to one hour ahead and kept warm.
Gallery
Recipe Summary
Yield: Makes 1/2 cup
Gallery
Recipe Summary
Yield: Makes 1/2 cup
Recipe Summary
Yield: Makes 1/2 cup
Yield: Makes 1/2 cup
Makes 1/2 cup
Ingredients
Ingredients
- Muscle flaps from 12 diver-harvested sea scallops, or 1 large sea scallop, coarsely chopped
- 1/4 cup water
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- Coarse salt and freshly ground white pepper
Directions
Combine scallop scraps, water, and white wine in a small nonreactive saucepan. Set the pan over medium-high heat, and bring to a boil. Cook until the liquid has reduced by half, about 7 minutes.
Add cream; boil until liquid has reduced by half, about 10 minutes. Remove pan from heat, and whisk in the butter, piece by piece. Season with salt and pepper. Serve warm.
Cook's Notes
The sauce can be made up to one hour ahead and kept warm.
Cook’s Notes
The sauce can be made up to one hour ahead and kept warm.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Alfred’s Scallop-Butter Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Alfred’s Scallop-Butter Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
