Ingredients - 1 pound large sea scallops - 1 tablespoon olive oil - 1 tablespoon butter - 2 teaspoons flour - 1/2 cup stock (fish, chicken, or vegetable) - 1/4 cup dry white wine - 1/4 cup cream - 1/4 cup tightly packed sorrel leaves, ribs removed - salt and pepper The sweetness of scallops pairs well with the mild lemony tang of sorrel. Directions
Since the scallops cook very quickly, make the sauce first.
Melt butter, whisk in
flour and cook over low heat for 2 minutes. Add stock , whisking constantly, until smooth. Stir in wine and cream and simmer until reduced to desired consistency, about 10 minutes.
Remove
1
from heat and add salt and pepper to taste. Chop sorrel finely and stir in. Set aside until scallops are cooked.
Heat grill to high (have grates very clean to prevent sticking). Skewer the
scallops, leaving space between them on the skewers. Brush or spray lightly with olive oil, and grill, turning once, about 3 minutes per side or until opaque all the way through.
