Created by: Nicole Leggio, Cooking for Keeps
New Year’s Eve is the perfect time to go all out on a fancy meal at home. These seared scallops with Champagne butter sauce are not only ridiculously quick and easy to throw together, but visually, they’re a show-stopper.
- 6-8 large sea scallops (about ¾ lb.)
- Tbsp. butter, divided
- 3 Tbsp. shallot, finely chopped
- ¾ cup dry Champagne
- 1 tsp. white wine vinegar
- Cut butter in to 12 pieces and refrigerate until needed. Pat scallops dry with a paper towel and remove the muscle of the scallop if still attached. Season both sides with salt and pepper.
- Add shallots, champagne and vinegar to a small sauce pan. Bring to a boil and reduce to a simmer. Simmer until the liquid has reduced to 1-2 tablespoons, about 10 minutes.
- While the Champagne reduces, heat a large skillet to medium-high heat. Add 1 tablespoon of butter, but keep the rest in the fridge until needed. Once the butter melts, add scallops. Do not overcrowd the pan: keep at least ½ inch in between each scallop and, if necessary, work in two batches. Sear scallops until golden brown, 2-3 minutes per side.
- Once the liquid has reduced, turn off the heat and slowly whisk in butter, ½ tablespoon at a time, making sure each piece of butter has been fully incorporated until adding the next. Once all of the butter has been added, you should have a thick, smooth sauce. Season to taste with salt and pepper.
- Serve seared scallops with sauce. Refrigerate any leftovers.