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158
158
Scallops
For the sauce, combine the white wine and vegetable
stock into a large saucepan. Add bay leaves to the sim-
mering liquid. Reduce to 1 cup and strain. Add salt and
pepper. Gradually add the butter at medium heat, stir-
ring constantly. Add capers and lemon juice. Simmer
on low heat for 3 minutes. Add parsley.
3 cups white wine
3 cups vegetable stock
4 bay leaves
Pinch of salt
Pinch of pepper
1 pound unsalted butter
To plate, sear the scallops 2 minutes on each side for a
golden brown color. Pour sauce over scallops and serve.
2 tablespoons capers
3 lemons, juiced
1 bunch chopped parsley
.
YIELD
,
Serves 4
2 pounds jumbo scallops
“One cannot think well, love well, sleep well,
if one has not dined well.”
—Virginia Woolf
