- 1 small shallot, finely diced
- 5 stems of parsley, stems only, coarsely chopped
- 4 black peppercorns
- 1 tablespoon plus 1 teaspoon cider vinegar
- 2 ounces espresso, very hot
- 1 tablespoon heavy cream
- 1/4 teaspoon granulated sugar
- Fine sea salt
- 1 stick of very cold unsalted butter, cut into small cubes plus 1 tablespoon
- 12 to 16 large scallops
- In a small saucepan, add the shallot, parsley stems, peppercorns, cider vinegar and espresso. Bring to a simmer over medium heat and simmer until reduced to 2 teaspoons, about 10 minutes.
- Whisk in the heavy cream, and begin adding the stick of cubed butter, about 3 small cubes at a time, whisking constantly. Add in more butter only after the butter just added has melted completely into the sauce. Once all of the butter is incorporated, remove from heat and add in the sugar, then season to taste with the salt. Strain into a small bowl and set aside.
- Working quickly, melt the remaining tablespoon of butter into a heavy-bottomed skillet over medium-high heat until the butter foams at the edges of the pan. Pat the scallops dry on a paper towel then season lightly with the fine sea salt. Sear the scallops 3 minutes on the first side until golden brown, turn over and sear on the reverse side for 2 minutes.
- Plate the dish with a small puddle of the sauce in the center and the scallops nestled on top.