Scallops with Champagne Beurre Blanc

This dish pairs golden-brown seared scallops with a creamy and tangy Champagne beurre blanc sauce. Elegant and indulgent, it’s the perfect starter for a festive feast or a romantic dinner. Serve with a delicate cauliflower purée for added refinement.

For the scallops:

• 12 large sea scallops

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• Salt and black pepper to taste

For the Champagne beurre blanc:

• 1 small shallot (finely chopped)

• 1/2 cup Champagne or sparkling wine

• 1/4 cup white wine vinegar

• 1/2 cup unsalted butter (cubed and chilled)

• 1 tbsp heavy cream (optional)

• Salt to taste

For garnish:

• Fresh chives (chopped)

• Microgreens

Step 1: Prepare the scallops

1. Pat the scallops dry with paper towels. Season with salt and black pepper.

2. Heat olive oil in a skillet over high heat. Add scallops and cook for 2 minutes on each side until golden-brown and caramelized.

3. Add butter to the skillet and baste the scallops for 1 minute. Remove and keep warm.

Step 2: Make the Champagne beurre blanc

1. In a saucepan, combine shallots, Champagne, and white wine vinegar. Simmer over medium heat until reduced by half.

2. Lower the heat and whisk in the chilled butter, one piece at a time, until the sauce is smooth and glossy.

3. Optional: Stir in heavy cream for a richer texture. Season with salt to taste.

Step 3: Plate and garnish

1. Arrange the scallops on a plate. Drizzle with Champagne beurre blanc sauce.

2. Garnish with chopped chives and microgreens. Serve immediately.