| The Little Fish Company |
| This Week's Special |
 | |  | |  | |  | |  | |  | |  | |  |
| Diver Scallops With White Wine Sauce |
INGREDIENTS
1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
12 Jumbo Diver Scallops (foot removed)
1 tablespoon olive oil
salt and pepper to taste
DIRECTIONS
In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until
liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let
boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to
melt before adding the next. Keep warm while preparing the scallops.
Preheat oven on broiler setting.
Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated
broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around
the edges. Place a spoonful of sauce on each plate, and top with 3 scallops.
1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
12 Jumbo Diver Scallops (foot removed)
1 tablespoon olive oil
salt and pepper to taste
DIRECTIONS
In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until
liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let
boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to
melt before adding the next. Keep warm while preparing the scallops.
Preheat oven on broiler setting.
Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated
broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around
the edges. Place a spoonful of sauce on each plate, and top with 3 scallops.