Seared Scallops with Champagne Butter Sauce
The key to perfectly seared scallops is to make sure they are patted dry and as much water content is removed prior to cooking. Salting them will help to extract liquid, which can then be blotted with a paper towel.
- Serves
- 4
Directions
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Pat the scallops dry with a paper towel. Remove the small adductor muscles where they’re present.
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Season both sides with salt and pepper.
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In a skillet over medium-high heat, add the oil.
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When the oil is shimmering, add the scallops making sure not to crowd them.
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Cook until golden brown on one side, 2 to 3 minutes.
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Use tongs or a small spatula to gently flip the scallops. Add the butter to the pan.
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Continue to sear, spooning the melting butter over the scallops until they are cooked through, about 2 to 3 additional minutes.
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Remove from heat and place scallops on a plate to rest.
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To the same skillet over medium heat, add the garlic and shallot. Cook for 30 seconds or until fragrant.
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Pour in the Champagne and bring to a simmer. Allow to simmer until the volume is reduced by half. Remove from heat, allowing to cool for about 30 seconds. Stir in the butter.
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Plate the scallops and spoon the Champagne butter sauce over top.
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Garnish with tarragon and serve.
From Shawnie's class “New Year Champagne Celebration” (also taught in Cooking with Wine: Valentine’s Edition)
