Ingredients
-
2
-
1
-
1/4
-
1
-
1/4
-
3/4
-
-
2
-
-
-
-
-
-
-
Directions
Scallops With Coriander Butter Sauce, An impressive dish for dinner parties – can be used as an appetizer or main course This recipe is easily doubled or tripled , Fabulous seafood entree and combined with two other items from this site too: Herb Mustard Roast Potatoes Green Beans with Roasted Chestnuts in a Dijon Sauce Excellent compliments to our seafood entree, The butter sauce was fabulous, I added a little bit of garlic while it was simmering DH loved it on poached chicken breat and rosemary thyme roast potatoes
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Steps
|
1
Done
|
In a Small Heavy Saucepan Simmer the Onion, the Vinegar, the Water, and the Ground Coriander Until the Liquid Is Reduced to About 1 Tablespoon and Whisk in the Butter, 1 Piece at a Time, Lifting the Pan from the Heat Occasionally to Let the Mixture Cool Adding Each New Piece of Butter Before the Previous One Has Melted Completely. |
|
2
Done
|
(the Sauce Should not Get Hot Enough to Liquefy- It Should Be the Consistency of Thin Hollandaise). |
|
3
Done
|
Season the Sauce With Salt and Pepper, Transfer It to a Bowl Set in a Larger Bowl of Warm Water, and Keep It Warm. |
|
4
Done
|
Brush the Scallops With the Oil, Heat a Ridged Grill Pan Over High Heat Until It Is Hot and Just Begins to Smoke, and in It Grill the Scallops, For 5 Minutes on Each Side, or Until They Are Cooked Through. |
|
5
Done
|
Whisk the Fresh Cilantro Into the Butter Sauce. |
|
6
Done
|
Serve the Scallops With the Warm Butter Sauce. |
