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| Servings |
Ingredients
- 12 scallops, thawed
- 1/2 cup butter
- 12 sage leaves
- 2 tablespoons baby capers, rinsed, drained, patted dry
- 1 cup Champagne or sparkling white wine
- 1 egg yolk
- 2 tablespoons olive oil
Ingredients
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Instructions
- Wash scallops and pat dry. Place butter, sage leaves and capers in a saucepan over medium-high heat and cook, stirring occasionally, for 6 minutes or until capers and sage are crispy. Using a slotted spoon, remove capers and sage, and set aside on paper towel to drain. Return butter to heat and add Champagne. Swirl to combine, then cook, swirling the pan occasionally, for 6 minutes or until reduced by half. Place egg yolk in a bowl and gradually whisk in butter mixture until well combined. Return butter mixture to pan and cook, whisking constantly, for 1-2 minutes or until thickened slightly. Transfer to a bowl and set aside. To cook the scallops, heat oil in a frypan over high heat. In 2 batches, add scallops and cook for 2-3 minutes, turning halfway, until golden and slightly translucent in the centre. Add half the extra butter to the pan and melt. Spoon over scallops. Repeat with remaining scallops and remaining extra butter. To serve, spoon the Champagne sauce in a serving platter. Arrange scallops over sauce and drizzle with a little pan juices. Scatter with crispy sage and capers, and serve immediately with remaining Champagne sauce on the side.
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