Yield:
6 to 8 servingsIngredients
2-1/2 cups dry white wine
1/3 cup champagne vinegar (you can substitute white wine vinegar)
1/4 cup finely chopped shallots
1/2 teaspoon saffron threads
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, cut into 3/4-inch cubes, plus 2 tablespoons for searing scallops
Salt and pepper, to taste
2 pounds large sea scallops
Instructions
In a heavy-bottomed saucepan, bring wine, vinegar, shallots, and saffron to a simmer and reduce by about two-thirds, to 3/4 cup. Add sugar. Slowly whisk in butter cubes, one at a time, incorporating each before adding the next and being careful not to let the sauce boil. Season lightly with salt and pepper to taste. The sauce should be nicely balanced with no strong vinegar taste.
Meanwhile, sprinkle scallops lightly on both sides with salt and pepper. Melt the remaining 2 tablespoons butter in a saut
Garnish:
Ingredients
2 ounces American sturgeon or salmon caviar or minced red bell pepper
