The shining star of the small-bite soiree, Scallops with Champagne Beurre Blanc serves up an inspiring dish for any number of celebratory sparkling wines. Seared to golden brown in olive oil, tender sea scallops nest in a savory sauce blended with Champagne, lemon juice, fresh thyme, and sour cream. For a clean finish, garnish with fresh oregano, and ring in the new year.
Scallops with Champagne Beurre Blanc
2015-12-15 22:16:08
Makes 12 servings
Ingredients
- ¼ cup Champagne
- ¼ cup champagne vinegar
- 6 tablespoons minced shallots
- 4 thyme sprigs
- 3 teaspoons kosher salt, divided
- 1½ teaspoons ground black pepper, divided
- 1 ½ cups unsalted butter, chilled and chopped
- 1 teaspoon fresh lemon juice
- 1/2 cup sour cream
- 3 tablespoons olive oil
- 4½ pounds dry sea scallops, trimmed
- Garnish: fresh oregano
Instructions
- In a medium saucepan over high heat, bring Champagne and vinegar to a boil. Add shallots, thyme, 1½ teaspoons salt, and 3/4 teaspoon pepper. Reduce heat to medium low, and simmer until most of liquid has evaporated. (About 1½ tablespoons liquid should remain. If reduced too far, add 1 tablespoon water to remoisten.) Remove pan from heat.
- Whisk 1 tablespoon butter into reduction. Return pan to low heat, and continue whisking butter into sauce, 1 tablespoon at a time, allowing each piece to melt into sauce before adding more. Remove sauce from heat; whisk in lemon juice. Using a fine-mesh sieve, strain sauce. Add sour cream, whisking to combine; set aside.
- Heat a large cast-iron skillet over high heat. Add olive oil. Sprinkle both sides of scallops with remaining 1½ teaspoons salt and remaining ¾ teaspoon pepper. Add scallops to pan; cook for 2 minutes without moving scallops. Turn scallops, and cook for 1 to 2 minutes more, or to desired degree of doneness. Garnish with oregano, if desired. Serve immediately with Champagne Beurre Blanc.
Victoria https://victoriamag.com/
