Scallops with Beaujolais Sauce Recipe
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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.

Serves 4.


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