Seafood recipes
Coquilles St. Jacques

12 medium sea scallops
1/4 cup dry vermouth

Beurre Blanc

1 1/2 tbsp minced shallot
1 1/2 tbsp white wine vinegar
1 1/2 tbsp dry white wine
1/2 cup cold unsalted butter, cut into tablespoon-sized pieces
1/4 tsp finely chopped fresh tarragon
coarse salt, freshly ground black pepper
1 tsp finely chopped parsley
1 tsp finely chopped chives
1 tsp breadcrumbs

Remove tough muscle from sides if necessary. Marinate scallops in vermouth for 15 minutes.

Beurre Blanc

Cut 1/2 cup of cold butter into tablespoon-sized pieces. Simmer shallot in vinegar and wine on medium-high heat in a small, heavy saucepan until liquid is reduced to about 1 tbsp.

Remove from heat. Reduce heat to low and cook, whisking in 7 tbsp. butter, 1/3 at a time, adding each new piece just before previous one has melted completely and occasionally lifting pan from heat to cool mixture. (Sauce should be the consistency of a thin hollandaise.)

This process should take about 2 to 3 minutes. Remove from heat and whisk in tarragon and salt and pepper to taste. Keep warm off heat, covered.

To Assemble

Preheat broiler. Drain scallops and pat dry between paper towels. Season scallops with salt and pepper. Heat the remaining 1 tbsp. butter in a nonstick saucepan over medium heat. Sear the scallops for 1 minute per side.

Put one scallop in each shell and spoon some sauce over top. Mix the parsley, chives and breadcrumbs together in a small bowl. Sprinkle over the scallops. Broil until golden and sauce is bubbly, about 1 to 2 minutes.

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