RECIPE

Seared Scallops in Champagne Cream with Chives

Recipe Created For Modern Heritage Oval Baker

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

1 ½ lb (680 g) large sea scallops (10–15 per lb), side muscle removed
Salt and pepper, to taste
2 tbsp (30 ml) neutral oil
2 tbsp (30 ml) butter
2 tbsp (30 ml) finely minced shallots
2 tbsp (16 g) all-purpose flour
1 cup (250 ml) dry Champagne or sparkling wine
1 ¼ cups (310 ml) heavy cream (35%)
1 tbsp (15 ml) finely chopped chives
Lemon wedges, for serving

EQUIPMENT

INGREDIENTS

1 ½ lb (680 g) large sea scallops (10–15 per lb), side muscle removed
Salt and pepper, to taste
2 tbsp (30 ml) neutral oil
2 tbsp (30 ml) butter
2 tbsp (30 ml) finely minced shallots
2 tbsp (16 g) all-purpose flour
1 cup (250 ml) dry Champagne or sparkling wine
1 ¼ cups (310 ml) heavy cream (35%)
1 tbsp (15 ml) finely chopped chives
Lemon wedges, for serving

EQUIPMENT

Pat the scallops dry with paper towels and season both sides with salt and pepper. In a 26 cm Stainless Steel Fry Pan, heat the neutral oil over medium-high heat. Once hot, add the scallops in a single layer and sear undisturbed for 2–3 minutes per side until golden and just cooked through. Don’t overcrowd the pan when searing—work in batches if necessary. Transfer scallops to a plate and tent with foil to keep warm.
Place the 28 cm Modern Heritage Oval Baker over medium heat. Add the butter and shallots. Sauté until softened, about 2 minutes. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the Champagne, scraping up any fond. Stir in the cream and continue cooking for 5–7 minutes, until slightly thickened and able to coat the back of a spoon. Season with salt and pepper to taste.
Return the seared scallops to the Oval Baker. Let them warm through gently for 1 minute. Taste and adjust seasoning. Garnish with chopped chives and a squeeze of lemon.

Serve directly from the Oval Baker with crusty bread, buttered noodles, or a simple green salad.