Fresh and frozen scallops are widely available and are a delightful indulgence, truly a treat. Look for dry-packed scallops, which are packed without extra liquid or chemical treatment.
Make sure the scallops are at room temperature and pat them dry before adding them to the pan. I calculate four or five sea scallops per person for a main course, or three scallops for a first course. Remove the tough adductor muscles before cooking, or ask your fishmonger to do so. This recipe also works with the small Nantucket bay scallops.
- 2 tablespoons butter
- 4 large shallots, minced
- 20 sea scallops (about 1 pound), cleaned and trimmed
- Sea salt and ground black pepper
- 1 cup Champagne, preferably Brut (dry)
- 1 cup heavy cream
- 1 teaspoon lemon zest
- Juice of 1 lemon
To the pan, add the Champagne and simmer until reduced to a couple of tablespoons. Add the cream, lemon zest, and lemon juice, bring to a simmer. Simmer, stirring gently, to thicken the sauce, about three or four minutes. Return the scallops to the pan and heat through before serving.