Grilled scallops with parsley sauce

Preparation

Place the base of the parsley sauce. Bring a large pot of salted water to a boil, and place a large bowl of ice water nearby.

Chive dip in boiling water (see the hands - you can get the hot and humid heat) for 10-15 seconds, then plunge into ice water. Do the same with the parsley, not boiling water for 30-40 seconds.

Squeeze most of the water, then finely chop on the grass. Put them in a food processor and buzz into a paste. Add a little water if necessary to make things happen.

OPTION: For a thinner sauce, press the herb mixture through a fine sieve to remove small fibers. Otherwise, you will get a rustic sauce.

Jacques scallops and salt on both sides and reserve at room temperature for 10-15 minutes.

Cook the scallops Heat a pan -. Was not a non-stick pan! - A high heat for a minute or two. Add a thin layer of canola or grapeseed oil in the pan and stir to coat.

Pat scallops dry and place in the pan. Give to eat; You have to be many. If you do this, heat the oven and a plate on the inside to keep your scallops Jacques.

The scallops do not move for 2 minutes. Want to be a good understanding dark, as you can see in the picture. St. Jacques shells from the bottom of the pan when the trigger is reached easily. The key is not too high temperature and oil.

Place Jacques scallops and repeat on the other side.

If you need to make separate batches, a little more oil to the pan between batches.

Done. Give the wine sauce to the pan and scrape the bottom pieces with a wooden spoon. Cook until it reduces this record by two-thirds, then turn off the heat.

Add to mix and melt the butter and stir. Once the butter incorporated into the mixture, add the chives and parsley mixture and stir to combine.

Try and check the salt it. You need a little.

Serve sauce on Jacques scallops, and garnish with parsley.