Sea Scallops à La Nage Finished with the Scallops’ Roe

• 12 large scallops in the shell
• 4 tablespoons butter
• 3 cups [

Shuck the scallops and carefully cut away and reserve the tongue-shaped packet of roe that surrounds each one. Discard the small muscle that runs up the side of each scallop. Cut the scallops in half laterally. Purée the roe with the butter in a miniature food processor or by working the two together through a strainer with a sturdy wooden spoon. Refrigerate the r