Seared Scallops in a Champagne Cream Sauce

How to Make

• Step 1: Scallops ... Remove the scallops from the refrigerator to take the chill off. Now, if using frozen, make sure to thaw them in the refrigerator, in a colander, over a bowl; that way, they don't sit in excess water as they thaw. If possible, use 'dry' scallops; they are by far the best, but not always easy to get a hold of. It should be marked at the counter or in the bag what type there are. There are 2 types of scallops, 'dry' and 'wet.' 'Dry' scallops are frozen fresh without any preservatives; whereas, 'wet' scallops are soaked in a preservative before freezing. They tend to hold a lot more water, hence the term 'wet.' They also weigh more and you get less per pound. However; both are very good, and use what you can get locally. Using 'dry' scallops will allow you to get that dark brown crust that is so good with scallops.

• Step 2: Season the scallops with plenty of salt and pepper on both sides.

• Step 3: Sauce ... Add the butter to a small pot and bring to medium heat. Add the shallot and saute just a minute; then, add the flour and mix to combine, stirring until it is well combined. Add the champagne and cream and bring to a light boil. Then reduce to medium low heat, and simmer for 10-15 minutes until the sauce naturally thickens and reduces by about half. Make sure the sauce is done before searing your scallops.

• Step 4: Scallops ... Use a heavy cast iron, or stainless pan for this recipe. They tend to work better than a non-stick pan for this preparation. Bring the pan to medium high to high heat and add the butter and olive oil. You don't want to over season your pan, you want just enough butter and oil to lightly coat the bottom, but if you use too much, the scallops will steam, not brown.

• Step 5: Add the scallops, and make sure to NOT move them until they easily move on their own. The more you move them, you will not end up with that nice brown crust. Just 2-3 minutes on the first side, and a minute on the second side. They don't take long, and you definitely don't want to over cook them. Serve immediately.

• Step 6: Serve ... You can serve the scallops simply topped with the cream sauce; or, my favorite is to saute some kale and mushrooms to go along with the scallops. Drizzle truffle oil over the scallops and garnish with chives. ENJOY! This is a very rich, but decadent dish.