Scallops With Coriander Butter Sauce

1. 1

   In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely.

2. 2

   (The sauce should not get hot enough to liquefy- It should be the consistency of thin hollandaise).

3. 3

   Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.

4. 4

   Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through.

5. 5

   Whisk the fresh cilantro into the butter sauce.

6. 6

   Serve the scallops with the warm butter sauce.

* Per serving · 4 servings · Values may vary.