Vanilla Cream Sauce for Shellfish

By CheeseDiva

Ingredients

• 2 tbsp. unsalted butter
• 3 shallots, minced
• 1 ⁄4 cup white wine
• 2 vanilla beans, split and seeds scraped
• 1 ⁄2 cup heavy cream
• Kosher salt and freshly ground black pepper

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring, until soft, 2 to 3 minutes. Add the wine and vanilla pod and seeds and cook, stirring, until reduced by half, about 3 to 4 minutes. Stir in the cream and simmer for 2 minutes longer. Season the sauce with salt and pepper then spoon over the cooked shellfish.