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Ingredients
- 2 Tbsp. unsalted butter plus
- 8 Tbsp. cool unsalted butter cut into pcs
- 2 tsp chopped garlic
- 5 bn fresh watercress coarse stems
- Â Â removed, well rinsed, with a little
- Â Â water clinging to leaves
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 20 x sea scallops patted dry
- 1 Tbsp. extra virgin olive oil
- 1/4 c. chopped shallots
- 1/2 c. Brut Champagne see * Note
- 1 sht frzn puff pastry defrosted
- 1 lrg egg beaten
- 1 c. grated Parmesan
- 4 tsp sesame seeds
Directions
- * Note: Cook and Pair with Charbaut Brut Champagne, Epernay, France
- In a large skillet, heat 2 Tbsp. of the butter over medium-high heat. Add in the garlic and cook, stirring, till soft and fragrant, about 1 minute. Add in the watercress, 1/4 tsp. salt, and healthy pinch white pepper, and cook, stirring, till the watercress is wilted and tender, 2 to 3 min. Remove from the heat and cover to keep hot.
- Lightly season both sides of the scallops with salt and white pepper. Heat the oil in a large skillet or possibly saute/fry pan over medium-high heat. Add in the scallops and cook till golden brown and just cooked through, about 2 min per side. Transfer to a plate and cover to keep hot.
- Add in the shallots to the oil remaining in the pan, and cook, stirring, till soft, about 1 minute. Add in the Champagne and bring to a boil, scraping up any brown bits clinging to the bottom of the pan, and cook till reduced by 50 percent in volume. Add in 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, till 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 possibly rectangles. Transfer to the prepared pan and bake till golden brown and risen, about 12 min. Remove from the oven and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 4 servings | |
| Calories 473 | |
| Calories from Fat 392 | 83% |
| Total Fat 44.67g | 56% |
| Saturated Fat 25.43g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 621mg | 26% |
| Potassium 113mg | 3% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.44g | 0% |
| Protein 16.06g | 26% |
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