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Scallops and champagne make decadent dinner

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Posted 12:00 PM 5/7/2012 : News 4 Cooks: Pan Seared Sea Scallops with a Champagne Butter

TUCSON - Today on "News 4 Cooks!" at noon, Jack Ahern from Ric's Café stopped by to make one of their favorite entrees. Here's the recipe:

Pan Seared Sea Scallops w/ a Champagne Butter

16 Lrg Scallops
1/3 c Butter
2 T Shallots Chopped
2 C Champagne
1/4 C Heavy Cream
1t Whole Pepper corns
1 Bay Leaf
1 Lemon

Combine Shallots, Champagne, bay leaf, Pepper corns and the Juice from the Lemon.

Place on the burner and simmer until reduced by 1/2. Add the heavy cream reduce by 1/2 to 2/3
and slightly thick and bubbly remove from heat and stain the ingredients through a sieve.

Set aside and place a skillet on the heat. When warm coat the pan with olive oil, place the flat side of the scallop in the pan, sear the scallop for about 2 to 3 minutes turn over and cook on the other side for  2 to 3 minutes. Place sauce on plate and place the scallops on the sauce, serve with rice, potato or pasta, and your favorite vegetable. Serves 4 people.

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