Name: Scallops with Champagne and pea sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 - 8
Ingredients: 24 Queensland scallops in the half shell (see note), cleaned, roe removed; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 2 cured chorizo, finely chopped; Micro chervil, to serve; Champagne and pea sauce; 60 gm butter, chopped; 2 tbsp extra-virgin olive oil; 3 golden shallots, thinly sliced; 2 garlic cloves, thinly sliced; 125 ml (1/2 cup) Champagne; 180 gm frozen peas, defrosted; 20 gm baby spinach

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.

Serves 6 - 8

Prep

20M

Cook

20M

Total

40M

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.

Ingredients

24 Queensland scallops in the half shell (see note), cleaned, roe removed

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

2 cured chorizo, finely chopped

Micro chervil, to serve

Champagne and pea sauce

60 gm butter, chopped

2 tbsp extra-virgin olive oil

3 golden shallots, thinly sliced

2 garlic cloves, thinly sliced

125 ml (1/2 cup) Champagne

180 gm frozen peas, defrosted

20 gm baby spinach

Method

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.