- 4 tablespoons cold unsalted butter, cut into tablespoons
- 1 medium shallot, minced
- 1/2 cup Champagne vinegar
- 1/4 cup heavy cream
- Cayenne pepper
- 1 pound bay scallops, membrane removed
- 2 medium tomatoes—peeled, seeded and cut into 1/3 -inch dice
- 1/2 cup tightly packed wood sorrel leaves, finely shredded
- In a large nonreactive skillet, melt 1 tablespoon of the butter over moderate heat. Add the shallot, season with salt and cook, stirring, until just beginning to brown, about 1 minute. Add the vinegar and cook, shaking the skillet, until reduced to about 1 tablespoon. Add the cream and bring just to a boil. Add the remaining 3 tablespoons of butter, 1 piece at a time, swirling the pan to incorporate; the sauce will be quite thick. Season with salt and cayenne.
- Add the scallops and tomatoes and cook, stirring constantly, until the scallops are just opaque, about 3 minutes. Stir in three-quarters of the sorrel and cook for 30 seconds. Transfer to a platter, garnish with the remaining sorrel and serve immediately.
Pair with an Albalonga, a German grape that is a cross between Riesling and Sylvaner. Wildly aromatic, this wine is sweet enough to match the scallops and temper the cayenne, and acid enough to counter the buttery sauce.