Ingredients
Muscle flaps from 12 diver-harvested sea scallops, or 1 large sea scallop, coarsely chopped
1/4 cup water
1/4 cup dry white wine
1/2 cup heavy cream
8 tablespoons (1 stick) unsalted butter, cut into pieces
Coarse salt and freshly ground white pepper
Preparation
Combine scallop scraps, water, and white wine in a small nonreactive saucepan. Set the pan over medium-high heat, and bring to a boil. Cook until the liquid has reduced by half, about 7 minutes.
Add cream; boil until liquid has reduced by half, about 10 minutes. Remove pan from heat, and whisk in the butter, piece by piece. Season with salt and pepper. Serve warm.
