Scallops with Champagne Sage Butter and Crispy Capers
These scallops with a beautiful decadent champagne and sage butter and crispy capers are bound to impress at your next festive dinner party.Buy Wild Scottish King Scallops Here
What you’ll need
- 12 Scallops, roe removed
- 50g Butter, plus extra 20g
- 1 Bunch sage
- 1 tbsp Capers
- 150ml Champagne
- 1 Egg yolk
- 2 tbsp Olive oil
Remove the scallops from their shells. Place sage, butter and capers in a saucepan over a medium-high heat and cook, stirring occasionally for about 5 minutes or until the capers and sage are crispy. Remove capers and sage with a slotted spoon and drain on a paper towel. Return butter to heat and add the champagne. Swirl to combine then cook for another 5 minutes until reduced by half
Place egg yolk in a bowl and gradually whisk in the butter mixture to pan and cook, whisking constantly, for 1-2 minutes or until thickened slightly. Transfer to a bowl and set aside.
Cook the scallops in a frying pan over a high heat for 2-3 minutes, turning halfway until golden and slightly translucent in the middle. Add the extra 20g of butter and melt. Spoon over scallops.
To serve, spoon a teaspoon of champagne sauce in the center of each shell, top with a scallop and drizzle over some pan juices. Scatter with crispy sage and capers and serve immediately with remaining champagne sauce on the side.