Recipe: Seared Sea Scallops w/ Shallot Champagne Sauce

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6 U-10 diver sea scallops
4 Tbs. vegetable oil, or clarified butter
sea salt and cracked black pepper
1 shallot finely minced
4 Tbs. whole butter
1 tbs. AP flour
4 oz. heavy cream
1/2 cup champagne


Season scallops. Place oil or clarified butter in a preheated pan and sear on both sides for about 2-3 minutes. Remove the scallops from the pan add a dab of butter and the minced shallots and caramelize for about 3 minutes add the flour and toast for a minute. Add the champagne and allow to reduce by half add cream and allow to reduce a bit. Pour over scallops on the serving plate

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