Grilled Sea Scallops (Sign of the Dove)

• 2 cups fish stock
• 2 ounces unsalted butter at room temperature
• 3 ounces assorted sliced mushrooms, wild or cultivated
• 1/2 teaspoon fresh thyme leaves
• 8 ounces mixed greens like Swiss chard, turnip greens, baby kale or spinach, in small pieces
• 12 ounces sea scallops
• Salt and white pepper to taste
• Olive oil for grilling

1. Preheat grill or broiler.
2. Bring stock to boil in a saucepan; whisk in butter bit by bit.
3. Add mushrooms and thyme and reduce stock by half.
4. Add greens and simmer until greens are wilted.
5. Season scallops with salt and pepper and brush with oil.
6. Grill or broil just until done, 2 to 4 minutes, depending on size of scallops.
7. Remove greens and mushrooms from stock and arrange on four salad-size plates and keep warm.
8. Consistency of stock will depend on how much water the greens gave off.
9. For a lightly thickened stock, you may need to reduce the mixture more.
10. Arrange scallops on greens, slicing large scallops, and finish with thickened stock.

fish stock, butter, mushrooms, thyme, mixed greens like, scallops, salt, olive oil

Taken from cooking.nytimes.com/recipes/3576 (may not work)