Kubbervik Scallops

Name: Kubbervik Scallops
Ingredients: 3 tablespoons butter; 12 fat sea scallops, with coral attached, if possible; Salt and freshly ground pepper to taste; 1 1/4 cups dry white wine; 2 tablespoons fish stock (see recipe); 1 1/4 cups heavy cream; 1 tablespoon lemon juice; 1/2 teaspoon saffron threads; 1/4 cup minced chives; Cracked pink peppercorns for garnish

10 ingredients

8 steps

Ingredients

3 tablespoons butter
12 fat sea scallops, with coral attached, if possible
Salt and freshly ground pepper to taste
1 1/4 cups dry white wine
2 tablespoons fish stock (see recipe)
1 1/4 cups heavy cream
1 tablespoon lemon juice
1/2 teaspoon saffron threads
1/4 cup minced chives
Cracked pink peppercorns for garnish

Directions

1

Melt the butter in a large skillet over high heat.
2

Season the scallops with salt and pepper and saute until lightly browned, about 1 minute per side.
3

Remove the scallops and set aside.
4

Pour the butter and liquid that remains into a saucepan.
5

Add the wine, stock, cream, lemon juice and saffron to the reserved liquid in the saucepan and reduce over medium heat by about half, until you have a rich sauce.
6

Season to taste with salt.
7

Gently reheat the scallops in the sauce and stir in the chives.
8

Serve immediately, sprinkled with the pink peppercorns.