Scallops with Sparkling Wine Sage Butter
Nothing compares to our American Scallops with Champagne Sage Butter and Capers (Served on Shell). Pair these scallops with your favorite bubbly drink and ring in the New Year with elegance.
1 Package of Wixter American Scallops (Defrosted and Dried with a Paper Towel to Remove Moisture)
6 Tablespoons of Unsalted Butter
15-20 Sage Leaves
2 Tablespoons of Capers (Drained)
1 Cup of Sparkling Wine
1 Egg Yolk
Black Pepper to Taste
2 Tablespoons of Olive Oil
8-10 Half Shells for Serving (Optional)
STEP 1: In a saucepan over medium heat place the butter, capers and sage leaves. Cook for about 6 minutes until sage leaves curl and are crispy.
STEP 2: With a slotted spoon remove sage leaves and capers and drain on a paper towel and set aside.
STEP 3: Add sparkling wine to the butter in the pan and let it reduce by half.
STEP 4: In another bowl whisk egg yolk and slowly whisk in the warmed butter and sparkling wine until combined.
STEP 5: Return to saucepan and allow to thicken another 2-3 minutes.
STEP 6: Set aside in a serving bowl and stir in freshly cracked black pepper.
STEP 7: Heat a frying pan over high heat, add oil and sear scallops in 2 batches for 2 minutes per side (until golden and set aside on a plate). Repeat with remaining scallops.
STEP 8: To serve, dollop some of the sparkling wine butter sauce into a shell and place 1-2 scallops depending on size on top.
STEP 9: Sprinkle reserved fried capers and sage on each and serve immediately with a side of the extra sauce on the side.