Scallops in Truffled Cream Sauce

When having the ladies over for cooking club, we picked the theme this month: Champagne! As I think sparkling wine is fun and fancy, I wanted to find a dish that was also that way. Doesn’t Champagne, Truffles, Cream and Scallops sound super decadent?!?! Great news, it was as awesome as I hoped! The truffle cream is so good that you have to have some warm bread to soak it up. (It would also be great served over a risotto or pasta!)

Ingredients:
2 tbsp unsalted butter
1 shallot, minced
1 cup Champagne or sparking wine
2/3 cup whipping cream
Vegetable oil
Salt and Pepper
1-2 lbs Sea Scallops
Truffles
Optional: Fresh chives, minced, & warm read

Directions:

In a small skillet, melt butter over medium heat. Add shallots and cook until soft.

Add Champagne and cook until reduced by half (about 7-15 minutes), then whisk in the cream.

Simmer until the sauce thickens slightly (7-15 min). Turn off the heat, season with salt and pepper, and add truffle.

Heat a stainless steel saute pan over high heat and add canola oil to coat the bottom of the pan.

When the oil is very hot and just about to smoke, place the salted scallops in the pan.

Cook over high heat for exactly two minutes to form a nice caramelized crust.Flip the scallops over with a pair of tongs, and cook for one minute only.

To plate: Spoon sauce on plate and place scallops on top. (Optional: Top with extra truffles, or chives.) Serve immediately.