Grilled scallops with white wine sauce... yum. Made these the other day, and the sauce is super delicious, but be warned: extremely buttery. Next time I might use a little less butter. I added some freshly pressed garlic and some finely chopped red bird's eye chillies in the sauce for a little kick too.
Coquilles St-Jacques: ¾ cup dry vermouth, bay leaf, large shallot, quartered, kosher salt and freshly ground white pepper, 18 medium sea scallops, 8 tbs unsalted butter, 16 oz button mushrooms, sliced ¼″ thick, 3 tbs flour, ½ cup heavy cream, ½ tsp fresh lemon juice, 1½ cups grated Gruyère | SAVEUR