Grilled Scallops with Buttery Coriander Sauce
Tasmanian scallops are accompanied by a coriander reduction and rich buttery sauce in this entrée that’s perfect for a special occasion
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 tbsp shallots, finely diced
- 2 tbsp white wine vinegar
- ½ cup water
- 2 ½ tsp ground coriander
- ½ cup cold unsalted butter
- Salt
- Freshly ground black pepper
- 500 g scallops
- Olive oil for brushing
- 3 tbsp fresh coriander, finely diced
- Fresh coriander leaves to serve
How do I make it?
- Add shallots, vinegar, water and ground coriander to a small saucepan over medium-high heat. Cook until the liquid has reduced to about 2 - 3 tablespoons then reduce heat to medium-low and whisk in butter, gradually. Season with salt and pepper and then cover and turn off heat.
- Pat scallops with paper towel to remove excess moisture and then brush with olive oil. Heat a grill pan over high heat until it begins to smoke, then add scallops and cook for 3 minutes per side, or until cooked though.
- To serve, stir fresh coriander into butter sauce and spoon over scallops. Garnish with fresh coriander leaves.
