Coquilles Saint-Jacques à la vapeur, beurre blanc au curry

Ingredients

• 2-1/2 lbs. sea or bay scallops
• 2 large shallots, minced
• 2 Tablespoons white wine vinegar
• 1/4 cup dry white wine
• 2 Tablespoons heavy cream
• 1 teaspoon curry powder
• 1 cup cold butter, cut into 16 pieces
• salt & freshly ground pepper

Directions

1. In a small saucepan, simmer shallots in vinegar and wine over medium heat until liquid is reduced to 2 tablespoons.

2. Add cream and curry powder and simmer over low heat until mixture is reduced to about 3 tablespoons.

3. Season with salt and pepper. (Mixture can be kept, covered, about 3 hours at room temperature.)

4. Bring a large quantity of water to boil in bottom of a steamer.

5. Finish sauce just before serving. If you’ve made the shallot mixture in advance reheat it over low heat. Add 1 piece of cold butter, whisking constantly. When it is nearly blended into the liquid, add another piece. Do not stop whisking. Make sure that the sauce does not become too hot. If you see drops of melted butter remove the pan from the heat and continue to whisk off the heat. When temperature drops again to warm, return to heat and continue to add butter.

6. Remove from heat as soon as the last piece of butter is incorporated. Serve as soon as possible.

7. When water is boiling, set scallops on top part of steamer and season with salt and pepper. Cover and steam 2 minutes. Turn the scallops over and steam for 2-3 more minutes.

8. To serve:

9. Set the scallops on a platter or plates and spoon a little sauce over them. Serve the remaining sauce separately.

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