Leslie in Texas's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Soak skewers in water to cover for 1 hour.
- 2Boil wine,stock,and shallots in heavy small saucepan until reduced to 3 tablespoons.
- 3Add cream and boil until sauce consistancy.
- 4Remove from heat and whisk in 2 tablespoons butter.
- 5Set 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).
- 6Season with salt and pepper to taste; transfer to double boiler or vacume bottle to keep warm.
- 7Prepare barbeque(high heat).
- 8Drain skewers and thread scallops onto skewers.
- 9Brush with melted butter; grill until opaque, turning once, 5 minutes.
- 10Stir minced dill and chives into sauce.
- 11Divide sauce among plates, top with scallops,garnish with dill sprigs and serve.
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Nutritional Facts for Grilled Scallops With Chive Dill Cream
Serving Size: 1 (314 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 457.9
- Calories from Fat 285
- Total Fat 31.6 g
- Saturated Fat 19.1 g
- Cholesterol 146.2 mg
- Sodium 428.1 mg
- Total Carbohydrate 8.3 g
- Dietary Fiber 0.0 g
- Sugars 1.0 g
- Protein 27.6 g