Seared Scallops with Warm Sherry Mignonette Recipe | Wolf Gourmet
There’s nothing more opulent than feasting on perfectly cooked scallops, with their crisp exteriors and pillowy soft interiors. Mignonette sauce, typically served with raw oysters, caramelizes the...
Ingredients
- 24 large diver scallops (480 grams)
- Kosher salt and freshly ground black pepper, to taste
- 2 large shallots (68 grams), halved lengthwise
- ¾ cup (170 milliliters) white wine
- ¼ cup (56 milliliters) plus 2 tablespoons(28 milliliters) sherry vinegar
- 2 tablespoons (6 grams) roughly chopped flat-leaf parsley
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