Bay Scallops in Wood Sorrel Butter Sauce Recipe

4

Ingredients

1 . 4 tablespoons cold unsalted butter, cut into tablespoons
2 . 1 medium shallot, minced
3 . Salt
4 . 1/2 cup Champagne vinegar
5 . 1/4 cup heavy cream
6 . Cayenne pepper
7 . 1 pound bay scallops, membrane removed
8 . 2 medium tomatoes--peeled, seeded and cut into 1/3 -inch dice
9 . 1/2 cup tightly packed wood sorrel leaves, finely shredded

Preparation

Step 1

In a large nonreactive skillet, melt 1 tablespoon of the butter over moderate heat. Add the shallot, season with salt and cook, stirring, until just beginning to brown, about 1 minute. Add the vinegar and cook, shaking the skillet, until reduced to about 1 tablespoon. Add the cream and bring just to a boil. Add the remaining 3 tablespoons of butter, 1 piece at a time, swirling the pan to incorporate; the sauce will be quite thick. Season with salt and cayenne.

2. Add the scallops and tomatoes and cook, stirring constantly, until the scallops are just opaque, about 3 minutes. Stir in three-quarters of the sorrel and cook for 30 seconds. Transfer to a platter, garnish with the remaining sorrel and serve immediately.