Sea scallops in Champagne sauce
This elegant starter is guaranteed to wow your guests, and the good news is that it can be prepared in less than 15 minutes. The sea scallops are sautéed in butter, deglazed with Champagne and then bathed in a creamy, buttery Champagne sauce. No, it’s not light, but three scallops per person suffice — and it will get a festive meal off to a riproaring start.
The other good news is that you don’t have to pop for an expensive bottle of Champagne, as you will get nearly equivalent results using a simpler sparkling white wine, providing it’s brut (drier than extra dry). Possibilities include prosecco, cava or crémant. On the other hand, the recipe requires only one glass of Champagne, so if you’re makng the dish for a special occasion you can serve the rest of the bottle as an apéritif or with the first course.
About the scallops — they are sold in France with the coral still attached, and while this is both lovely and tasty it’s not essential. So not to worry if the scallops in your part of the world come without. The recipe is best with ultrafresh scallops, but may also be made with frozen scallops, which however need to be completely defrosted before you begin.
The quantities below will serve four people.
12 sea scallops
3 tbsp. (40 g) unsalted butter
1 shallot
1 glass (3/4 cup/20 cl) Champagne or another sparkling white wine
2 tbsp. crème fraîche or heavy cream
salt and freshly ground black pepper
fresh herbs for garnish: parsley, cilantro or dill
Rinse the sea scallops and pat them dry with paper towels.
Set out the other ingredients.
1) Put one-third of the butter in a skillet and and the other two-thirds in a small pot.
2) Peel and finely mince the shallot.
3) Measure out the Champagne and have it standing ready. Take a sip — chef’s privilege!
4) Have the cream standing ready.
Set the skillet over high heat to melt the butter. When it’s foamy and sizzling, add the scallops. Sauté for one minute, flip them over and sauté for one minute more. Add 2 tbsp. Champagne to deglaze the skillet. Turn off the heat.
Now turn on the heat under the small pot to melt the butter. When it’s foamy, add the minced shallots. Cook for one minute, then stir in the rest of the Champagne. Allow to boil until this sauce has reduced by half, about five minutes. Turn the heat down to low and stir in the cream. Add 1/4 tsp. salt, or more to taste, and grind on some black pepper.
Very briefly reheat the scallops. Spoon them onto pretty plates or place on scallop shells, three per portion. Ladle the sauce over the scallops. Decorate with fresh herbs.
Serve piping hot. Serves 4
