Sliced Broiled Scallops on the Half Shell with Beurre Blanc
Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 2 shallots, finely chopped (about 3 tablespoons)
- 3/4 cup good-quality dry white wine
- 18 fresh sea scallops, tough muscles removed
- 6 scallop shells (each about 4 1/2 inches)
- 1/2 teaspoon coarse salt
- 1/2 teaspoon white peppercorns, crushed with the flat side of a chef's knife or the bottom of a skillet
- 1 lemon, peeled and cut into wedges
Instructions
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