Seared Jumbo Scallops

Sastojci

Seared Jumbo Scallops

Yield: 4 appetizer servings

2 T minced shallots

1 c dry brut champagne

1/2 vanilla bean, split and scraped

1/2 c heavy cream

1 c (2 sticks) cold, unsalted butter cut into small pieces, plus 1 T

1 1/2 t salt

3/4 t white pepper

12 jumbo sea scallops, cleaned

1 T olive oil

2 T chopped fresh chives

In med saucepan, combine shallots, champagne, vanilla bean pod and seeds and bring

to a boil. Reduce the heat to med-low and simmer until mixture is almost completely

reduced, about 7 mins. Add the cream, bring to a boil, and reduce by half, about 3

mins. Turn heat down to low and little by little whisk in the butter, 1 T at a time, adding

each piece before the previous one has completely incorporated. Remove the pan from

the heat periodically to prevent the sauce from getting too hot and breaking. Continue

until the entire cup of butter pieces has been added and the sauce coats the back of a

spoon. Season the sauce with 1/2 t salt and 1/4 t white pepper. Remove vanilla bean

pod and keep sauce warm until ready to serve.

Season the scallops on all sides with remaining salt and freshly ground pepper. Heat

olive oil in a large, 12-inch saute pan over med-high heat. When oil is hot, add the

scallops and sear for 2 mins. Add the remaining T of butter to the pan and allow the

scallops to cook for another min. Turn the scallops over and cook for an additional 3

mins.

To serve, place 3 scallops on each of the 4 entree plates and spoon the champagne-

vanilla sauce around them. Garnish with fresh chives and serve immediately.