Seared Scallops in the Shell with Champagne Velouté

⏱ 55 min · Serves 4

A proper special-occasion starter: plump scallops returned to their own shells and bathed in a silky Champagne velouté enriched with cream and a whisper of tarragon. Restaurant-grade, but entirely doable in one hour.

Per serving: 392 kcal · 19.0g protein · 8.0g carbs · 29.0g fat

Ingredients

• 12 large king scallops, cleaned, with 4 clean half shells reserved
• 250ml Champagne or dry sparkling wine
• 200ml good fish stock
• 2 banana shallots, finely diced
• 1 small garlic clove, crushed
• 25g unsalted butter, plus 20g for searing
• 20g plain flour
• 120ml double cream
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped chives
• Squeeze of lemon juice
• 1 tbsp neutral oil
• Sea salt and white pepper
• Coarse rock salt, for steadying the shells

Method

1. Pat the scallops very dry on kitchen paper and chill until needed. Warm the shells in a low oven on a bed of rock salt on a baking tray.
2. Melt 25g butter in a small saucepan and sweat the shallots and garlic gently for 5 minutes without colouring.
3. Pour in the Champagne, bring to a simmer and reduce by two thirds, about 6-8 minutes. Add the fish stock and reduce by half again.
4. Strain the reduction through a fine sieve, pressing the shallots, and set aside. Wipe the pan.
5. Melt a knob of butter in the pan, stir in the flour and cook the roux for 1 minute. Whisk in the warm reduction a little at a time until smooth, then simmer 3-4 minutes.
6. Stir in the cream and Dijon, simmer until the velouté coats the back of a spoon. Season with salt, white pepper and lemon. Add the tarragon and keep warm off direct heat.
7. Heat the oil in a heavy frying pan until just smoking. Season the scallops and sear 60-90 seconds until deeply golden, add 20g butter, flip and cook 45 seconds more, basting. Rest 1 minute.
8. Set the warm shells on plates (a twist of rock salt or a folded napkin steadies them). Spoon in the velouté, nestle 3 scallops per shell, scatter with chives and serve immediately with crusty bread.