Bay Scallops in Wood Sorrel Butter Sauce

1. 1

   In a large nonreactive skillet, melt 1 tablespoon of the butter over moderate heat.

2. 2

   Add the shallot, season with salt and cook, stirring, until just beginning to brown, about 1 minute.

3. 3

   Add the vinegar and cook, shaking the skillet, until reduced to about 1 tablespoon.

4. 4

   Add the cream and bring just to a boil.

5. 5

   Add the remaining 3 tablespoons of butter, 1 piece at a time, swirling the pan to incorporate; the sauce will be quite thick.

6. 6

   Season with salt and cayenne.

7. 7

   Add the scallops and tomatoes and cook, stirring constantly, until the scallops are just opaque, about 3 minutes.

8. 8

   Stir in three-quarters of the sorrel and cook for 30 seconds.

9. 9

   Transfer to a platter, garnish with the remaining sorrel and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.