- 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 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 until just opaque.
- Spoon sauce onto appetizer plates. Top with scallops. Garnish with fresh thyme springs and fresh raspberries. (4 servings)
"In a pale stream
slowly rising bubbles pour
down our throat & whisper
softly the secret sounds
of that pink mystery."
~ Larry Mawby
~ Pop open a sassy 'provocative' blend of Pinot Noir and Chardonnay hand-picked grapes ~ M. Lawrence Sex Sparking Wine. A fun Michigan find.