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Ingredientes
- 2 Tbsp. chopped onion
- 1 Tbsp. white-wine vinegar
- 1/4 c. water
- 1 tsp grnd coriander
- 1/2 stk cool unsalted butter cut into 4 pcs (1/4 c.)
- 3/4 lb sea scallops vegetable oil for brushing the scallops
- 2 Tbsp. chopped fresh coriander
Direcciones
- In a small heavy saucepan simmer the onion, the vinegar, the water, and the grnd coriander till the liquid is reduced to about 1 Tbsp. and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mix cold adding each new piece of butter before the previous one has melted completely. (The sauce shouldn't get warm sufficient to liquefy. It should be the consistency of thin hollandaise.)
- Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of hot water, and keep it hot.
- Brush the scallops with the oil, heat a ridged grill pan over high heat till it is warm and just begins to smoke, and in it grill the scallops, for 5 min on each side, or possibly till they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 500g | |
| Calories 750 | |
| Calories from Fat 444 | 59% |
| Total Fat 50.53g | 63% |
| Saturated Fat 29.42g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 234mg | 78% |
| Sodium 562mg | 23% |
| Potassium 1291mg | 37% |
| Total Carbs 16.27g | 4% |
| Dietary Fiber 5.3g | 18% |
| Sugars 0.8g | 1% |
| Protein 59.23g | 95% |
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