I have a habit of taking photos of enticing recipes whilst reading magazines in waiting-rooms. My intention is to cook whatever it is immediately but the reality is that the photo sits on my phone for months, even years, without me ever glancing at, let alone actually making the dish. This is just pure laziness on my behalf and I’d like to change that.
On New Years Eve, rather than going out to party, B and I stayed in and I attempted to make at least a few of the recipes that have been lying dormant on my phone. I knew that B and I would be sharing a bottle of bubbles to celebrate New Years Eve so this seemed to be the perfect opportunity to stop procrastinating and make the Scallop Pasta with Champagne Sauce recipe that I’ve been eyeing off for ages. This recipe comes from the Spring 2013 issue of “Taste” magazine, which you can pick up from BC Liquor.
Of course you don’t need to use actual Champagne for this recipe. A good sparkling wine or Prosecco will suffice (and it is much cheaper). Another substitute you may have to make is with the pasta. I had difficulties finding angel hair pasta so I opted for spaghettini instead – I don’t think it really makes much of a difference. I found this recipe to be quite simple, yet impressive enough that I’d recommend it for a date night, or if you are trying to impress some guests (it could be served as an appetizer in a smaller portion). Happy New Year!
Scallop Pasta with Champagne Sauce – Makes Serves 4
1 1/2 cups (375ml) of Champagne, or sparkling wine
4 shallots, minced
4 Tbsp (60ml) whipping cream
1/2 cup (125ml) cold butter, cut into small cubes
1 lb (500 grams) of angel hair pasta, or spaghettini
2 tsp (10ml) butter
1 tsp (5ml) olive oil
1 1/2 lb (750 grams) of quality scallops, hinge muscle removed
Salt and pepper, to taste
4 Tbsp (60ml) chives, chopped
In a small saucepan, combine Champagne and shallots and bring to a boil over high heat. Reduce heat and simmer until liquid has reduced to 1/2 cup (125ml), 10-15 minutes. Remove from heat and whisk in whipping cream and cubed butter, a few cubes at a time. Return pan to low heat and continue whisking until all butter has been added. Remove from heat and reserve.
Meanwhile, bring a large pot of water to a boil. When boiling, add salt and cook pasta to al dente. Drain and reserve pasta.
When sauce is ready, add pasta and stir to coat. In a heavy non-stick pan, heat 1 tsp (5ml) butter and olive oil over medium-high heat. Add scallops and sear until golden, about 2 to 3 minutes on each side. Season with salt and pepper to taste. Arrange seared scallops on a nest of hot pasta and sprinkle with chopped chives.