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Ingredients

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

Description

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.

Martha Stewart