Seared Scallops With Champagne Butter Sauce Parmesan Crisp Recipes

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

Steps:

• Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
• Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Steps:

• * Note: Cook and Pair with Charbaut Brut Champagne, Epernay, France In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 1 minute. Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes. Remove from the heat and cover to keep warm. Lightly season both sides of the scallops with salt and white pepper. Heat the oil in a large skillet or saute pan over medium-high heat. Add the scallops and cook until golden and just cooked through, about 2 minutes per side. Transfer to a plate and cover to keep warm. Add the shallots to the oil remaining in the pan, and cook, stirring, until soft, about 1 minute. Add the Champagne and bring to a boil, scraping up any brown bits clinging to the bottom of the pan, and cook until reduced by 50 percent in volume. Add the remaining butter, 1 piece at a time, taking the skillet from the heat as necessary to prevent the sauce from breaking, and cook, whisking constantly, until all the butter is incorporated. Season, to taste, with salt and pepper. Divide the wilted watercress among 4 serving plates, top each with 5 sauteed scallops, and drizzle with the Champagne Butter Sauce. Serve immediately with the Parmesan Crisps. Parmesan Crisps: Preheat the oven to 425 degrees. Lightly grease a baking sheet and set aside. Unfold the puff pastry sheet on a lightly floured surface. Using a pastry brush, brush the dough with the beaten egg. Sprinkle with the Parmesan and sesame seeds, then roll with a rolling pin to make the cheese and seeds adhere to the pastry. Cut the pastry in half horizontally, then into desired shapes, such as diamonds or rectangles. Transfer to the prepared pan and bake until golden and risen, about 12 minutes. Remove from the oven and serve hot. This recipe yields 4 servings.