Sea Scallops in Sauternes Sauce Recipe

12 large sea scallops
4 Tbl unsalted butter
2 shallots, minced
1 cup sauternes
2 cups heavy cream, reduced by half
1/4 tsp freshly ground pepper
1/2 tsp salt
1/2 tsp curry powder
1 Tbl fresh lemon juice
1/4 cup green pistachio nuts – coarsely chopped
1 Tbl minced fresh chives

Preheat oven to 500. Cut each scallop horizontally in half. Arrange them on a lightly buttered cookie sheet.

In a heavy, medium saucepan, melt 1 Tbl butter. Add the shallots and cook over low heat until wilted, about 2 minutes. Add the Sauterenes; increase the heat to moderate and boil until reduced by half, about 3 minutes. Add the reduced cream. Boil for 2 minutes longer. Whisk in the remaining 3 Tbl butter, salt, pepper, curry powder, and lemon juice. Strain through a fine sieve and keep the sauce warm over low heat.

Bake the scallops for 1minutes. Turn them over and cook 1-2 mintues longer, until just opaque, throughout. Divide the scallops among 4 warmed plates and coat each serving with 1/4 cup of the sauce. Sprinkle the top with the pistachios and chives.

NOTE: Simmer the cream until reduced by half, about 45 minutes.