Grilled Scallops With Coriander Butter

Recipe from aboutseafood.com

2 tablespoons minced onion

1 tablespoon white-wine vinegar

1/4 cup water

1 teaspoon ground coriander

1/2 stick ( 1/4 cup) cold unsalted butter, cut into 4 pieces

3/4 pound sea scallops

Canola or olive oil for brushing the scallops

2 tablespoons minced fresh coriander

In
a small heavy saucepan, simmer onion, vinegar, water and ground
coriander until the liquid is reduced to about 1 tablespoon. 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. (The sauce should not
get hot enough to liquefy. It should be the consistency of thin
hollandaise.) Season with salt and pepper, transfer it to a bowl set in
a larger bowl of warm water, and keep warm.

Brush scallops with
oil. Heat a ridged grill pan over high heat until it just begins to
smoke, and grill the scallops 5 minutes on each side, or until they are
cooked through. Whisk fresh coriander into the butter sauce, spoon onto
2 plates and arrange the scallops on it. Serves 2.

Per serving:
426 calories; 35 g fat (16 g saturated fat; 74 percent calories from
fat); 4 g carbohydrates; 108 mg cholesterol; 654 mg sodium; 22 g
protein; 0.3 g fiber.

15 minutes to make

10 minutes to cook