Scallops in Champagne Sauce with Caviar
These seared scallops in champagne saffron sauce are served with caviar, fresh tarragon, and micro greens for an elegant restaurant-quality dinner ready in under an hour.
Print
Pin
Servings: 4
Ingredients
- 1 bottle champagne
- 4 cups seafood stock
- 2 shallots minced
- 3 leeks white and light green parts only, sliced
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 pinch saffron
- Juice of 1 lemon
- Salt and white pepper to taste
The Scallops
- 1 lb large dry scallops
- 1 tbsp butter
- Salt and white pepper to taste
For Serving
- Caviar
- Fresh tarragon
- Micro greens
Instructions
- Pat the scallops completely dry with paper towels. Season both sides with salt and white pepper and set aside.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallots and sliced leeks and sauté for 4 to 5 minutes until completely softened. Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the entire bottle of champagne. Bring to a boil and reduce for about 10 minutes until the champagne has decreased by half.
- Add the seafood stock and the pinch of saffron. Stir to combine and simmer for 15 minutes.
- Strain the sauce through a fine mesh sieve and return the liquid to the pot. Discard the solids.
- Stir in the heavy cream slowly over low heat. Add the lemon juice and taste and adjust salt and white pepper as needed. Keep warm over the lowest heat.
- In a separate skillet, melt the remaining tablespoon of butter over high heat until foaming. Add the scallops in a single layer and sear for 90 seconds per side without moving until deeply golden on both sides.
- Ladle the champagne saffron sauce into shallow bowls. Place the seared scallops in the center. Top with a small spoonful of caviar, fresh tarragon leaves, and a pinch of micro greens. Serve immediately.
