Scallops with Beaujolais Sauce
2 shallots, peeled and diced
3 oz. Beaujolais wine
juice of 1/2 fresh lemon
2 oz. heavy cream
1/4 lb. butter, very cold
salt and pepper to taste
1 tbsp. vegetable oil
1 lb. scallops, fresh or thawed
fresh chive or parsley garnish
Place shallots in a sauce pan with Beaujolais wine and lemon juice. Bring to a
boil then reduce heat to simmer. When liquid in pan is reduced by half, add 2
oz. of heavy cream and bring back to a boil for 1 to 2 minutes, stirring
constantly. Remove pan from heat and add butter, beating briskly by hand until
smooth. Season with salt and pepper.
Dry scallops with paper towels. Preheat a skillet until it smokes, then add a
thin coating of vegetable oil. Add the scallops and brown lightly on each side.
Reduce the heat, cover and cook for 2 to 3 minutes.
Place scallops on a plate and pour butter sauce over the top. Garnish with fresh
chive or parsley.