Half-Shell Scallop with Beurre Monté
Time: 40 minutes
Try Half-Shell Scallop with Beurre Monté as a stunning update to your favorite scallop recipe. Beautifully presented on the half shell, the scallops’ sweet meat and firm texture is complemented here by its bright, inviting roe, which is softer and brinier in flavor.
INGREDIENTS
Yield: 4 servings
- 2 pounds Half-Shell Scallop with Roe
- Quarter cup of white wine
- 4 ounces butter
- Chives
- Salt
- Lemon
PREPARATION
Step 1
Defrost scallops. Preheat oven to 475 degrees F. Add a pad of butter to each shell and roast in the oven for 8 minutes or until cooked through.
Step 2
Place the wine in a sauté pan and warm slightly.
Step 3
Add 1 tbs of butter at a time and stir constantly.
Step 4
Any pause in stirring will break the emulsion.
Step 5
Spoon beurre monté to each scallop.
Step 6
Garnish with chopped chives, salt, and lemon.
Step 7
Enjoy Half-Shell Scallop with Beurre Monté with sancerre.
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