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For the brochettes:
32 small sea scallops, rinsed, “feet” removed
salt and pepper
16 short wooden skewers, soaked in water approx. 30 minutes
For the sauce:
2 tbsp. butter
2 tbsp. shallots, minced
1/2 cup Sauvignon Blanc
1 large pinch saffron threads
1 cup hot stock (chicken or vegetable)
zest and juice from one large orange
1 tbsp. butter
1 tbsp. heavy cream
salt and pepper, to taste
2 tbsp. chives, thinly sliced
Place two scallops onto end of each skewer. Brush scallops on all sides with peanut oil, then sprinkle lightly with salt and pepper; cover and set aside. Prepare and heat a grill (gas or charcoal) to cook brochettes. Meanwhile, prepare sauce:
Soak the saffron threads in the hot stock. Melt 2 tbsp. butter in a medium saucepan over medium-high heat. Sauté shallots until they turn translucent then add the wine and reduce almost completely. Now add the stock/saffron mixture and reduce by half. Reduce heat to medium, add the orange juice and zest and reduce again by half. Whisk in the remaining butter and cream, then season to taste with salt and pepper. Remove sauce to a bowl and cover with plastic.
Grill the scallops approximately 3 minutes per side or until nicely marked and cooked through. Arrange the 16 skewers onto a serving platter, pour some of the orange-saffron sauce over each, and sprinkle the chives over all. Serve immediately. Makes 8 servings of 2 skewers each.