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20 minutes
20 minutes
40 minutes
- 0.25 cup white wine
- 0.25 cup white wine vinegar
- 1 tablespoon shallots
- 0.5 cup heavy cream
- 0.75 cup butter
- 24 sea scallops
- 1 tablespoon olive oil
- In a saucepan, simmer white wine, vinegar, and shallots until only 1 tablespoon of liquid is left. Add heavy cream and boil until reduced by half. Whisk in butter one tablespoon at a time until melted. Keep sauce warm.
- Preheat the oven using the broiler setting.
- Coat scallops with olive oil, season with salt and pepper, then broil until golden brown and opaque, flipping once, for about 2 minutes per side.
- Spoon sauce onto plates and gently place 4 scallops on top of each.
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