Pan-Seared Scallops with Prosecco Butter Sauce

Serves 4

• 2 tablespoons canola or vegetable oil
• 680g seas scallops, tough ligament removed from side
• Salt and freshly ground pepper
• 1 tablespoon olive oil, if needed
• 1 medium shallot, minced
• 1 medium garlic clove, minced
• 1 cup Prosecco
• 1/4 cup whipping cream
• 43g unsalted butter, cut into small pieces
• 1 tablespoon lemon juice
• 2 tablespoons chopped chives

1. Remove the scallops from the refrigerator and season with salt and pepper. Allow to come to room temperature.
2. Place a large non stick pan over a high heat. Add canola oil and heat until the oil starts to shimmer. Carefully add the seasoned scallops to the pan, sear until browned on both sides and opaque in the centre, about 2-3 minutes per side, depending on the size. using tongs, transfer the scallops to a plate, tent with foil to keep warm.
3. Return the pan to the stove over a moderate heat, and add the olive oil if the pan is dry. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. add the Prosecco; bring the liquid to a boil and cook, scraping up the browned bits from the bottom of the pan with a spatula. Pour in the cream and continue to cook until the mixture has thickened, about 3 minutes. Remove the pan from the heat and whisk in the butter a little at a time. Stir in the chives, taste and adjust seasoning with salt and pepper.
4. To serve, divide the scallops between 4 plates, ladle the sauce over the top and serve immediately. Enjoy!

Recipe Source