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Barely Cooked Scallops with Tomato Compote and Champagne Beurre Blanc

Serves 4 as an appetizer

The scallops in this recipe are cut into thin, crosswise slices and then barely cooked. They are then drizzled with a classic “white butter” or beurre blanc made with Champagne instead of the traditional white wine resulting in a very elegant dish. Print Recipe

The Tomato Compote

2 tablespoons olive oil
½ cup diced shallot
1 teaspoon minced garlic
2 cups peeled, seeded and
   diced tomatoes
1 tablespoon tomato paste
- fine sea salt and freshly
   ground white pepper

The Champagne Beurre Blanc

1 cup Champagne or other dry
   sparkling wine
¼ cup finely minced shallots
½ cup butter
- fine sea salt and freshly
   ground white pepper

The Scallops

¾ pound diver scallops
2 tablespoons thinly sliced
   chives
1 tablespoon olive oil
- fine sea salt and freshly
   ground white pepper

Barely Cooked Scallops

Heat olive oil in a heavy bottomed pan over medium heat. Add shallots and garlic and cook until soft, about 5 minutes. Add the tomatoes and tomato paste and cook over medium low heat stirring frequently until almost dry, about 15 minutes.

Combine Champagne and shallots in a sauce pot and reduce to ¼ cup. This can be done ahead and kept covered.

While the wine is reducing, slice the scallops crosswise into ½-inch-thick slices.

Preheat oven to 400°F.

Finish the beurre blanc by whisking in the butter 1 tablespoon at a time until fully incorporated. Season to taste with salt and pepper.

Lay the scallop slices in a single layer on a baking pan. Drizzle the olive oil over the scallops and season to taste with salt and pepper. Place the pan in the oven and cook until the scallops are just warm to the touch, about 4 minutes. Remove the scallops from the oven.

Plate the tomato compote in the bottom of a ring mold and add the scallops in a pinwheel patter over the compote. Sprinkle the chives on top of the scallops and spoon over the sauce. Serve immediately.