Singing Scallops with Champagne Butter Sauce
2 pounds live scallops
1 ounce canola oil
1 tablespoon minced shallots
1/2 tablespoon minced garlic
4 ounces champagne
2 ounces heavy cream
4 ounces whole butter, diced into cubes
1/2 cup diced tomatoes
2 tablespoons minced chives
1 tablespoon salt and pepper
- Heat oil in sautÃ© pan adding shallots and garlic. Cook until soft.
- Add scallops and champagne, cover and steam until opened.
- Remove from pan.
- Add heavy cream and reduce by 1/2. Slowly add butter on low heat and mix until incorporated.
- Finish with tomatoes, chive and season to taste.
- Pour over scallops.