Chef Eric Brenner	Continue cooking until liquid is reduced by half

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Coquilles St. Jacques Aux Échalotes

Source: St. Louis Post-Dispatch, July 16, 2008

Yield: 2 appetizer servings, 1 entrée serving

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Ingredients

• 1 Tbsp olive oil

• 6 large sea scallops

• Salt

• Ground black pepper

• 2 Tbsp minced shallots

• 1/4 cup white wine

• 2 Tbsp white vinegar

• 1/4 cup heavy (40 percent) whipping cream

• 2 Tbsp unsalted butter

• 1 1/2 tsp chopped parsley

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Preparation

Heat oil in a small sauté pan over medium-high heat. Season scallops with salt and pepper to taste and place in pan; cook on one side about 3 to 4 minutes or until golden.

Turn scallops; add shallots. Cook for about 45 seconds. Add wine and vinegar, scraping the bottom of the pan with a wooden spoon to release the browned bits. Continue cooking until liquid is reduced by half, about 4 minutes.

Add cream; cook until reduced by half.

Remove scallops to serving dish; keep warm. Add butter and parsley to pan; whisk until butter is melted. Spoon sauce over scallops and serve.