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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scallops, Seared with Prosecco Butter Sauce Recipe

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This recipe for Scallops, Seared with Prosecco Butter Sauce, by , is from Eat...Laugh...Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Caroline Goodner


2 T vegetable oil
1 lbs sea scallops, tough side ligament removed
1 T olive oil
1 small shallot, minced
1 clove garlic, minced
1 c Prosecco
c heavy whipping cream
3 T unsalted butter, cut into small pieces
1 T lemon juice
2 T fresh chives, chopped
sea salt
black pepper

Bring scallops to room temperature. Pat dry with paper towel and season with salt and pepper.

Heat large non-stick skillet to high heat and add oil. When vegetable oil is shimmering, carefully add scallops to the skillet. Sear until browned on both sides and just opaque in the center, 2 to 3 minutes per side, depending on the size. Transfer scallops to plate, tent with foil to keep warm.

Return the skillet to medium heat. Add olive oil. When oil is shimmering, add shallots and cook until tender, about 2 minutes. Add garlic and cook about 1 minute. Add Prosecco and bring to a boil. Pour in the cream and continue to cook until the mixture has thickened to a sauce-like consistency, about 3 minutes. Remove the pan from the heat and whisk in the butter a few cubes at a time. Stir in the lemon juice and chives.

Serve scallops cover with sauce.

Personal Notes:
Personal Notes:
Caroline and Will discovered this recipe at their first cooking class - February 2020.




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