| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
March 1993 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Minced onion |
| 1 |
T |
White-wine vinegar |
| 1/4 |
c |
Water |
| 1 |
t |
Ground coriander |
| 1/2 |
|
Stick cold unsalted butter |
|
|
cut into 4 pieces |
|
|
1/4 cup |
| 3/4 |
lb |
Sea scallops |
|
|
Vegetable oil for brushing |
|
|
the scallops |
| 2 |
T |
Minced fresh coriander |
INSTRUCTIONS
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 coriander into the butter sauce, spoon
the sauce onto 2 plates, and arrange the scallops on it. Serves 2.
Gourmet March 1993 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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