Yield: 4

Adapted from: D’Artagnan

Scallops perfectly seared yielding a golden-brown crust. They can sit on top a bed of linguine or mashed potato, bathed in delicious champagne cream sauce. It doesn’t get much fancier than this!
Prep: 15 Cook: 15

• Neutral oil
• 16-20jumbo scallops, patted very dry
• Kosher salt and freshly ground black pepper
• Steamed asparagus, for serving (optional)

For the sauce:

• 12oz demi-sec Champagne or sparkling wine
• 1medium shallot, very finely chopped
• 1cup fish stock or clam juice
• 1cups heavy cream
• squeeze of fresh lemon juice
• 4TBS unsalted butter, chilled and cut into small cubes

Start the sauce:

Add Champagne and shallots to a medium saucepan and bring to a boil over high heat. Reduce until only a few spoons of liquid remain, about 20-30 minutes.

Once the Champagne is reduced, add fish stock. Bring back to a boil and cook for 6-7 minutes. Remove from heat and whisk in heavy cream and about ½ tsp salt.

Place back over medium heat and simmer, whisking occasionally, until thickened, 15 to 25 minutes.

Cook scallops:

Meanwhile, preheat a large skillet over medium-high heat. Season scallops with salt and pepper.

Once the pan is hot, add about a TBS of oil, swirl, and when it’s barely smoking, pat scallops dry once again then place in the pan spaced at least an inch apart.

Cook scallops without disturbing until they’re golden brown and release easily from the pan, 3 to 4 minutes. Turn each scallop and continue to cook for about 1 minute more. Remove to a warmed plate and tent with foil.

Finish:

When sauce is thickened to your liking, remove from heat and whisk in cold butter, a few cubes at a time, until fully incorporated. Taste for seasoning and adjust if desired.

Spoon the sauce over seared scallops and serve immediately with steamed asparagus or another vegetable side.