🍾 Champagne & Scallops: The Epitome of Elegance
This is more than a pairing; it's a celebration of sophistication, marrying the world's most iconic sparkling wine with the sea's tenderest delicacy. Born exclusively from the cool, chalky terroir of France's Champagne region, this is the undisputed king of bubbles. It's a complex elixir, masterfully blended from the trinity of grapes
Ingredients
- 550g Fresh Scallops
- 1 tbsp Extra-Virgin Olive Oil
- 1 bag of baby spinach
- 4 tbsp butter
- 1 tbsp lemon juice
- ¼ tsp sea salt
- ¼ freshly Ground Black Pepper
- Lemon wedges, for serving
Instructions
- Dry the scallops very well with a paper towel, as moisture can impede browning.
- Heat a large cast iron pan or thick-bottom nonstick sauté pan over medium-high heat until very high
- Add the olive oil and ½ tablespoon of the butter, and swirl to coat the pan.
- Place the scallops in the pan and season with salt and pepper. Sear on the first side, without touching or flipping, for about 3 minutes, or until golden. Using tongs, turn the scallops over and sear for another 1 to 2 minutes, until the scallops are just cooked through.
- Move the scallops to a plate. Remove the pan from the heat and add the remaining 3½ tbsp butter to the skillet. As the butter is melting, add the lemon juice and swirl the pan a few times.
- Add the scallops back in the skillet, baste with the sauce and when plated - pour over any remaining sauce.
- Scatter some baby spinach leaves on top. Garnish with lemon wedges.
