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Sautéed Sea Scallops with Coral-Thickened Court-Bouillon
Preparation info
- yield:
4
servings - Difficulty
Easy
Appears in
Published 1991
This is an example of a court-bouillon or other appropriate liquid thickened with the coral taken from the scallops. The coral has to be combined with an equal amount of butter (by volume; you can just eyeball it) before it is whisked into the sauce base, the deglazing liquid.
Ingredients
| sea scallops, in the shell |
Method
- Shuck the sea scallops and remove the coral. (A)
Combine the coral with the butter and purée in a food processor. Work the butter through a drum sieve. Reserve in the refrigerator. Cut a crosshatch pattern on both sides of the scallops so the heat
