Grilled Scallops With Chive Dill Cream

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Total Time
30 mins
5 mins

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.

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  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.