Scallops in Parsley Sauce

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

The delicate aroma of the delicious sauce and baked scallops will entice anyone who walks past the kitchen.

Wash the parsley, dry it, pluck the leaves, and finely chop them. Rinse the scallops under running water and dry them thoroughly with a paper towel. Season each piece with salt and pepper. Peel the shallot, wash it, and finely chop it.
Melt 15 g of butter in a pan and place the scallops on it. Cook the pieces for 5 minutes, turning them once during cooking. Transfer the cooked scallops to a plate. In the same pan used to cook the scallops, add the shallot, wine, and vinegar, and bring to a boil. Cook for 10 minutes until half of the liquid evaporates. Meanwhile, scrape any remaining bits from the bottom of the pan with a spatula and mix them well into the sauce.
When half of the liquid has evaporated, reduce the temperature and pour the liquid that has collected on the plate with the scallops into the sauce. Mix well and add half of the remaining butter. Stir slowly over moderate heat until the butter is completely melted. Add the remaining butter, lower the temperature, and continue stirring until the butter is melted, creating a smooth and creamy mixture.
At the very end, add the parsley and a pinch of salt to the sauce, mix well, and remove from heat. Arrange the scallops on plates and pour the parsley sauce over them. Serve with rice and roasted vegetables as a side dish.

The mild and pleasant aroma ensures the freshness of the shellfish.