Ingredients
The following ingredients have 4 Servings
- 20 scallops, on the half shell, roe removed
- 100g unsalted butter, chopped, plus extra 20g, chopped
- 1 bunch sage, leaves picked
- 2 tbs baby capers, rinsed, drained, patted dry
- 1 cup (250ml) Champagne or sparkling white wine
- 1 egg yolk
- 2 tbs olive oil
Instruction
- Remove the scallops from their shells. Wash shells and pat dry with paper towel. Set aside.
- 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 a teaspoon of Champagne sauce in the centre of each shell, top with a scallop and drizzle with a little pan juices. Scatter with crispy sage and capers, and serve immediately with remaining Champagne sauce on the side.
