Bistro-By-The-Sea Restaurant
4031 Arendell Street
Morehead City, NC 28557
Phone: (252)247-2777
www.bistro-by-the-sea.com

Libby Eaton, manager & proprietor
Tim Coyne, head chef & proprietor

Chablis Wine Dill Sauce with Sea Scallops

Ingredients:

25 10-count sea scallops
3 large-size shallots, finely chopped
2 bay leaves
2 tablespoons crushed, black peppercorns
1 tablespoon clove of chopped, fresh garlic
Thyme leaf sprigs
2 fresh basil leaves
1 tablespoon chopped garlic
3 cups Chablis
2 cups cider vinegar
3 cups heavy cream
½ cup fresh, finely chopped dill weed
2 tablespoons clam base or concentrated clam juice
1 lemon, cut into wedges
2 tablespoons unsalted butter (optional)
Seasoned salt (Kosher salt, ground black pepper and granulated garlic)
Paprika

Preparation of Chablis Dill Sauce:

1. In medium sauce pan over high heat, add all ingredients except dill, cream and butter.
2. Bring mixture to a boil.
3. Reduce heat and allow mixture to simmer. Continue cooking until almost all liquid has evaporated. Do not scorch.
4. Add cream and bring to boil over medium heat.
5. Reduce heat to “Low” setting and simmer for 10 minutes.
6. Remove from heat and strain sauce into another sauce pan using a wire-mesh strainer for to achieve a smooth texture.
7. Return sauce to low heat and simmer an additional five minutes.
8. Add dill to sauce.
9. Remove from heat and blend in softened butter using a wire whip (optional step).
10. Pour over sea scallops.

Preparation of Sea Scallops:

1. Preheat over to 4500 F.
2. Place sea scallops on buttered cookie sheet.
3. Sprinkle seasoned salt and paprika
4. Bake for 5-8 minutes.