Pan Seared Scallops In Creamy Champagne Sauce Food

PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE

Steps:

• In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
• While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
• Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
• Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
• Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
• Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
• Remove the scallops to a plate and set aside.
• Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
• Add 2 teaspoons of flour and cook for 1 more minute.
• Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
• Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
• Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
• Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
• Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
• Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
• Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
• Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
• Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
• Microwave the bacon for about 20-30 seconds to warm it.
• Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

SCALLOPS IN CHAMPAGNE SAUCE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Pat scallops dry with a paper towel.
• Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
• Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates and mushrooms darken.
• Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits.
• Remove from heat; stir in sour cream.
• Serve with scallops.

SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE

Steps:

• Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
• Take the saffron threads out of the skillet and set aside.
• Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
• Transfer the scallops to a warm dish and keep covered.
• Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
• Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
• Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
• Return the scallops to the pan and stir until just heated through.
• Transfer to plates and garnish with parsley. Enjoy :).

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS

Steps:

• Sprinkle scallops with salt and pepper.
• Melt 2 tablespoons butter in very large skillet over medium-high heat.
• Cook butter until beginning to brown, about 2 minutes.
• Add scallops, cook 2 minutes per side.
• Transfer scallops to plate, tent with foil.
• Melt remaining butter in same skillet over miduim-high heat.
• Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
• Stir in lemon juice and any accumulated scallop juices.
• Bring mixture to a boil, season with salt and pepper.
• Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates.
• Spoon sauce over and serve.

PAN SEARED SCALLOPS WITH TOMATO & BASIL WINE SAUCE

Steps:

• Rinse scallops well then lay out on paper towels to remove moisture.
• 1. Squirt the olive oil in a sauté pan. The hotter the pan, the better the sear on the scallops will be.
• 2. Place the scallops in the pan, making sure they aren't touching. Sear each side until golden brown, or about four to five minutes per side. When done, remove them to a plate and set aside.
• 3. Deglaze the pan with the wine and let it reduce, then add the tomatoes.
• 4. Sauté for 30 seconds, and then add the garlic and basil.
• 5. Cook for two minutes, and then stir in the butter.
• 6. Plate the scallops and add the sauce.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.