SEA SCALLOPS with RASPBERRY SAUCE
1 (10-oz) frozen raspberries
1 cup dry white wine
1 tsp. chopped fresh thyme
2 Tbsp. minced shallots
1 stick plus 2 Tbsp. unsalted butter
1 pound large sea scallops (3-4/ person)
sea salt & freshly ground pepper
1 pint fresh raspberries
Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until mixture is reduced to about 1/3 cup; strain again and return to saucepan.
Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature.
Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes - just opaque.
Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme sprigs and fresh raspberries .
~ Pop open a sassy bottle of M. Lawrence Sex Sparking Wine. A fun Michigan find.
"In a pale stream
slowly rising bubbles pour
down our throat & whisper
softly the secret sounds
of that pink mystery."
~ CYMBIDIUM ORCHIDS