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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and 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. | 2. (The sauce should not get hot enough to liquefy- It should be the consistency of thin hollandaise). | 3. Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm. | 4. Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. | 5. Whisk the fresh cilantro into the butter sauce. | 6. Serve the scallops with the warm butter sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
white wine vinegar	1	tablespoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
butter	1/4	cup	unsalted cut	406.8975	0.034	0.4824	46.0299
sea scallop	3/4			-	-	-	-
vegetable oil				-	-	-	-
cilantro	2	tablespoons	minced	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.