Add small pieces of butter	Place scallops on grill

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Sea Scallops Beurre Rouge

Source: St. Louis Post-Dispatch, August 20, 1989

Yield: 6 servings

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Ingredients

• 2 Tbsp diced shallots

• 1 cup dry red wine

• 1 cup whipping cream

• 3 cups butter

• 36 jumbo sea scallops (about 1 1/4 pounds)

• About 2 Tbsp vegetable oil

• Salt and pepper, to taste

• Lime slices, for garnish

• Parsley sprigs, for garnish

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Preparation

Combine shallots and wine in a medium saucepan with a heavy bottom. Cook over medium heat until liquid is reduced by one-third, about 6 minutes. Add cream; cook over low heat, stirring occasionally, until liquid is reduced by one-half, about 20 minutes. Slowly begin to add small pieces of butter, stirring constantly. When half of butter has been added, add remaining butter in larger pieces. The finished sauce will be a little thinner than a medium white sauce. Makes about 4 cups sauce.

Prepare scallops by removing small outer muscle (this might have been done already by fish market). Scallops should be a chalky white color and have a fresh clean aroma. Brush scallops with just enough oil to coat them. Preheat grill or oven broiler; place scallops on grill or broiler pan. Cook until scallops are medium rare. (In a preheated oven broiler, with the scallops 4 inches from heat source, it took 4 minutes for medium rare. Adjust cooking time if scallops are closer to heat. Over high heat in an outdoor grill, it might take as little as 2 minutes.) Season scallops with salt and pepper to taste. Place scallops on warm serving platter.

Place a small pool of sauce on each of 6 dinner plates. Arrange 6 scallops to form a circular pattern on each plate. Garnish each plate with lime slice and parsley sprig.