Grilled Sea Scallops with
Raspberry Thyme Butter Sauce
- 1/2 cup fresh raspberries plus additional raspberries, as garnish
- 2 tablespoons fresh thyme leaves plus additional sprigs, as garnish
- 1 cup medium-dry white wine
- 1/2 teaspoon granulated sugar
- 2 cups apple, cherry, or peach wood chips
- 2 tablespoons minced shallot
- 2 pounds large sea scallops, of equal size and weight
- 2 sticks (8 ounces) unsalted butter, well chilled and cut into small pieces plus 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- In a small bowl thoroughly crush together 1/2 cup raspberries and 2 tablespoons thyme.
- Stir in wine and sugar, cover, and let stand at room temperature about 1 hour.
- Soak the wood chips in water for 30 minutes.
- Strain the raspberry mixture into a small, heavy, nonreactive saucepan, pressing mixture in sieve hard with the back of a spoon.
- Stir in the shallot and bring the mixture to a boil over moderate heat. Lower the heat and simmer, uncovered, until the liquid is reduced to 1/3 cup, 12 to 15 minutes.
- Strain the mixture and return it to the saucepan.
- Sort through the scallops, reserving any small or odd-shaped pieces for another use. Pull off the small, rectangular muscles from the sides of each scallop (they toughen when cooked).
- Rinse the scallops, pat them dry, and divide them among 4 long, flat, metal skewers.
- Heat a gas grill, or light a charcoal fire and allow it to burn down until the coals are evenly white.
- Drain the wood chips.
- Warm the raspberry reduction over low heat.
- Whisk in the 2 sticks of butter, 1 or 2 pieces at a time, whisking well after each addition and adding more butter just before the previous pieces are completely absorbed.
- Stir in the salt and pepper.
- Adjust the seasoning, if necessary, and set the sauce aside, covered, in a warm (but not hot) place.
- Scatter the wood chips over the fire and heat until smoking.
- Put scallops on grill.
- Brush the scallops with the melted butter and grill, turning them once, until lightly golden and opaque, about 4 minutes on each side.
- Divide the sauce among 4 warmed dinner plates.
- Slide the scallops onto the sauce and garnish each serving with several raspberries and a sprig of thyme.
- Serve immediately.
Makes 4 servings.
Posted by Annette at Recipe Goldmine on 1/13/2002, 10:09 pm.