Piquant scallops in creamy champers sauce
Scottish scallops cooked in a creamy champagne sauce with fresh red chilli make for an exquisite and elegant dish, combining the delicate flavours of the sea with the luxurious essence of champagne. The result is a tangy dish that balances the natural sweetness of the scallops with the sophisticated, slightly tangy notes of champagne, all wrapped in a velvety, creamy texture. It's a delicacy that pairs beautifully with a glass of champagne, providing a culinary experience that is both indulgent and refined.
- 1 Frying pan
- 8 large Scottish scallops (with roe)
- 1 med shallot
- 1 clove garlic (crushed and chopped)
- ½ tsp Black pepper
- ½ tsp Rock salt
- knob salted butter
- 1 tbsp chives (chopped)
- item red chilli (chopped)
- Pat fresh Scottish scallops dry with a paper towel to remove excess moisture and season with salt and pepper.
- The scallops are then seared in a hot pan with a knob of salted butter. This process creates a beautiful golden-brown crust on the outside while keeping the inside tender and succulent. Care is taken not to overcook the scallops, as they can become rubbery if cooked for too long.
- Place the chopped shallots, chilli, garlic and butter in the frying pan and cook until the shallots are soft.
- Add the champagne and reduce until the liquid is slightly syrupy.
- To this reduction, cream is added, which is then simmered to achieve the desired consistency.
- Once the sauce reaches the desired consistency, the seared scallops are gently added to the sauce, allowing them to simmer for 30 seconds, absorbing the flavours of the champagne sauce.