Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish
3 shallots, chopped fine
1/2 pound softened butter plus 3 tablespoons butter
1/2 cup each of red and white wine
Juice of 1 lemon
1/2 cup heavy cream
Salt and white pepper, to taste
1/2 to 3/4 pound precooked crayfish tail meat
1 to 1 1/2 pounds sea scallops, cut in half crosswise
8 bamboo skewers, soaked in water for 1/2 hour
8 half-inch-thick pompano filets (or swordfish or amberjack)
1 cup flour
1 teaspoon each of chopped fresh thyme, marjoram, and tarragon
1/4 cup olive oil
To make beurre rouge, in medium saucepan sauté shallots in 1 tablespoon butter until lightly browned. Add wine and juice. Reduce by 2/3 over high heat, until liquid measures about 1/3 cup. Add cream, and reduce by 1/2. Whisk softened butter into reduction over low heat; bring almost to boil, stirring constantly. Season with salt and pepper. Keep warm until ready to serve.
If frozen, drain crayfish. Melt remaining butter, and toss with crayfish. Thread scallops on bamboo skewers. Lightly dust filets with flour. Mix herbs into oil; brush over filets and scallops. Grill filets and scallops over medium heat, about 2 minutes per side, until opaque.
To serve place portion of crayfish meat and scallops on each filet. Top with beurre rouge. Serves 8.
From Savoring Summer, featured in Domain, May 1990
