Snacks and sides

Scallops with Champagne and pea sauce

Sweet Australian scallops pair perfectly with this vibrant Champagne and pea sauce, topped with nuggets of chorizo and texture.
John Paul Urizar
6 - 8

When you’ve just cracked a bottle of Champagne, you probably wouldn’t think to mix a bit in with some peas. You might even see it as a major waste of bubbly. We hear you. But we’re only asking you to use half a cup, and trust us, you’ll be very pleasantly surprised by the results. Pair the sauce with some scallops, and you have a surprise hit of a party snack on your hands.


Champagne and pea sauce


1.For Champagne and pea sauce, heat 30gm butter and oil in a large saucepan over medium-high heat. Add shallots and garlic, and cook, stirring occasionally until softened (4-5 minutes). Deglaze pan with Champagne and simmer until reduced by half (3-5 minutes). Add peas and stir to combine. Transfer mixture to a high-speed blender, add spinach and blend to a thick purée. Add remaining butter, season to taste and blend until combined. Transfer Champagne and pea sauce to a small saucepan and keep warm until ready to serve.
2.Separate the scallops from their shells, rinse shells, dry and set aside. Preheat a lightly greased barbecue flat plate or frying pan to high. Drizzle chorizo with oil and cook, tossing until golden (1-2 minutes). Remove from pan and drain on paper towel. Working quickly, add scallops and sear for 30 seconds each side or until golden and opaque in the middle. Season to taste.
3.Spoon warm Champagne and pea sauce into scallop shells and top with a scallop and a little chorizo. Drizzle with extra olive oil and scatter with chervil.

The pea sauce can be made a day ahead and gently reheated. Substitute Tasmanian scallops for Queensland scallops, if in season.


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