…well, if you’re tired of drinking Champagne that is…or maybe you have enough bubbly for both! With specials all over the place on the effervescent delight that is sparking wine leading up to the New Year, I found myself drinking it every day! Why not? It makes even the most mundane evening just a little festive.
Rather than opening a new bottle of white wine for my scallops, I decided to use the bottle of sparkling wine I had open for yet another disastrous attempt at Champagne Buttercream (Decorating this time instead of soupy icing. Seriously, am I the only one in the Food Blogosphere that can’t decorate a cupcake?). This creamy sauce had a nice body to it from the dry wine, just a little but of citrus rather than the larger zing you get from white wine. It went perfectly with the delicate flavors of the scallops.
Scallops in Champagne Sauce with Wilted Spinach and Wild Rice
- 6-8 Sea Scallops
- 1 large shallot, minced
- 2 tbsp butter
- 2 tbsp olive oil
- 1 1/4 cup Champagne or dry Sparkling Wine, divided into 1 cup and 1/4 cup
- 1/4 cream
- 2/3 cup Chicken or Seafood Broth, divided in half
- 1 tbsp all purpose flour
- 1 bag baby spinach
- 1 box wild rice blend
- Cook wild rice blend according to directions.
- Heat a large pan over medium high and add olive oil and butter
- When butter is melted, add shallot and cook until translucent.
- Add 1 cup Champagne to pan and bring to a boil. Reduce heat to medium and allow to simmer until Champagne has reduced and half the liquid has evaporated.
- Add 1/3 broth to Champagne mixture and stir.
- Add 1 tbsp flour to cream, mix well then add to Champagne mixture.
- Stir until no lumps from the flour remain. Season with salt and pepper and allow to simmer until a creamy sauce forms. Remove from heat once it gets to the consistency you prefer. Season with salt and pepper.
- Meanwhile, while the Champagne sauce is simmering, pat down the scallops with a paper towel and season with salt and pepper.
- In a large, greased pan over high heat, sear the scallops. Pour the remaining Champagne in with the scallops as they cook.
- When scallops are done (appx 2-3 per side), remove and set aside. There should still be liquid in the pan. If not, add more Champagne and bring to a simmer.
- Place baby spinach over simmering liquid about handful at a time. When spinach is wilted add more. Repeat until whole bag has been used.
To serve, spread a layer of wild rice on a plate. Place wilted spinach on top of rice. Pour 1-2 tbsp Champagne sauce over the spinach. On top of the spinach, place 3-4 scallops per person. Drizzle Champagne sauce over the scallops to your liking and garnish with grated Parmesan and chopped parsley.