Grilled Scallops, Coquilles Saint-Jacques Grilles

– the Frutti di Mare – posted by K.-H. Boller – modified by Bollerix

Open the scallops as described and rinse well. Dab on kitchen crepe. Remove the gray edge, separate the white muscle meat (nutlets) and the roe (corail).

Later, skewer meat and corail alternately. Season lightly with salt and season with pepper. Brown under a well greased broiler for 3 to 4 minutes.

For the chive butter, finely dice half the shallot. Boil with white wine, reduce by half and pour in fish stock. Reduce to about 1/3. Strain through a small sieve – preferably a tea strainer.

Let it boil up again. Add the ice-cold butter in pieces, stir briefly, season with salt and freshly ground pepper, stir in the chives and arrange the skewer on top.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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