Alfred's Scallop-Butter Sauce


Makes 1/2 cup

  • 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


Alfred Portale, Chef And Part -- Owner Of The Gotham Bar And Grill In New York City, Created This Sauce To Accompany His Diver Scallops With Vegetable Ragout And Osetra Caviar.

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