James Peterson

Scallops Étuvés with Chives

Preparation info
  • yield:

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

sea scallops, preferably with coral 24

Method

  1. Cut the scallops crosswise into ⅜-inch (5 mm) disks. If you’re using the coral, purée it with the butter and strain through a drum sieve.
  2. Put the mussel or clam cooking liquid in a 2-quart (2