Kubbervik Scallops

Ingredients

• 3 tablespoons butter
• 12 fat sea scallops, with coral attached, if possible
• Salt and freshly ground pepper to taste
• 1 ¼ cups dry white wine
• 2 tablespoons fish stock (see recipe)
• 1 ¼ cups heavy cream
• 1 tablespoon lemon juice
• ½ teaspoon saffron threads
• ¼ cup minced chives
• Cracked pink peppercorns for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    425 calories; 36 grams fat; 22 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 10 grams protein; 142 milligrams cholesterol; 337 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Melt the butter in a large skillet over high heat. Season the scallops with salt and pepper and saute until lightly browned, about 1 minute per side. Remove the scallops and set aside. Pour the butter and liquid that remains into a saucepan.
2. 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. Season to taste with salt.
3. Gently reheat the scallops in the sauce and stir in the chives. Serve immediately, sprinkled with the pink peppercorns.

10 minutes