Seared Scallops With Champagne Butter Sauce, Parmesan Crisp

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter - plus
8 tablespoons	120ml	Cold unsalted butter - cut into pieces
2 teaspoons	10ml	Minced garlic
5		Fresh watercress - coarse stems
		Removed, well rinsed, with a little
		Water clinging to leaves
		Salt - to taste
		Freshly-ground white pepper - to taste
20		Sea scallops - patted dry
1 tablespoon	15ml	Olive oil
1/4 cup	23g / 0.8oz	Minced shallots
1/2 cup	118ml	Brut Champagne - see * Note
		Parmesan Crisps
1		Sheet frozen puff pastry - defrosted
1		Egg - beaten (large)
1 cup	237ml	Grated Parmesan
4 teaspoons	20ml	Sesame seeds

Recipe Instructions

* Note: Cook and Pair with Charbaut Brut Champagne, Epernay, France

In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 1 minute. Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes. Remove from the heat and cover to keep warm.

Lightly season both sides of the scallops with salt and white pepper. Heat the oil in a large skillet or saute pan over medium-high heat. Add the scallops and cook until golden and just cooked through, about 2 minutes per side. Transfer to a plate and cover to keep warm.

Add the shallots to the oil remaining in the pan, and cook, stirring, until soft, about 1 minute. Add the Champagne and bring to a boil, scraping up any brown bits clinging to the bottom of the pan, and cook until reduced by 50 percent in volume. Add the remaining butter, 1 piece at a time, taking the skillet from the heat as necessary to prevent the sauce from breaking, and cook, whisking constantly, until all the butter is incorporated. Season, to taste, with salt and pepper.

Divide the wilted watercress among 4 serving plates, top each with 5 sauteed scallops, and drizzle with the Champagne Butter Sauce. Serve immediately with the Parmesan Crisps.

Parmesan Crisps: Preheat the oven to 425 degrees. Lightly grease a baking sheet and set aside.

Unfold the puff pastry sheet on a lightly floured surface. Using a pastry brush, brush the dough with the beaten egg. Sprinkle with the Parmesan and sesame seeds, then roll with a rolling pin to make the cheese and seeds adhere to the pastry. Cut the pastry in half horizontally, then into desired shapes, such as diamonds or rectangles. Transfer to the prepared pan and bake until golden and risen, about 12 minutes. Remove from the oven and serve hot.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E49) - from the TV FOOD - NETWORK

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