Recipe by MsKittyKat
An impressive dish for dinner parties - can be used as an appetizer or main course. This recipe is easily doubled or tripled.
Top Review by D. Dunlap
Fabulous seafood entree and combined with two other items from this site too: Herb Mustard Roast Potatoes Green Beans with Roasted Chestnuts in a Dijon Sauce Excellent compliments to our seafood entree
- 2 tablespoons minced onions
- 1 tablespoon white wine vinegar
- 1⁄4 cup water
- 1 teaspoon ground coriander
- 1⁄4 cup cold unsalted butter, cut into 4 pieces
- 3⁄4 lb sea scallops
- vegetable oil, for brushing scallops
- 2 tablespoons minced fresh cilantro
Directions See How It's Made
- In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely.
- (The sauce should not get hot enough to liquefy- It should be the consistency of thin hollandaise).
- Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
- Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through.
- Whisk the fresh cilantro into the butter sauce.
- Serve the scallops with the warm butter sauce.