Ingredients:

12 each large scallops, patted dry
½ cup flour seasoned with salt, pepper and a pinch of curry powder
As needed cooking oil

Chef Larry's Champagne Citrus Beurre Blanc (recipe follows)

1/2 cup wasabe sprouts or daikon sprouts
12 each baked puff pastry bouchees (mini cups) large enough to hold a cooked scallop
12 each orange segments
To garnish chives, minced

Method:

Prepare Chef Larry’s Champagne Citrus Beurre Blanc per recipe, reserve. Dust scallops with seasoned flour and shake off excess. Heat a sauté pan over medium heat. Add a small amount of oil to pan and add scallops. Sear scallops for 3 - 4 minutes on each side. Remove seared scallops and reserve keeping warm. Place puff pastry bouchees on a serving platter, Place a seared scallop in each of the puff pastry bouchees. Top each scallop with an orange segment, Chef Larry's Champagne Citrus Beurre Blanc and Wasabi sprouts . Garnish with minced chives and serve immediately with champagne.

Makes 4 to 6 servings

Chef Larry's Champagne Citrus Beurre Blanc

Ingredients:

3 oz. butter
1/2 tsp. shallot, minced
¼ tsp. garlic, minced
4 oz. champagne
1/4 cup fresh orange juice
2 tsp. soy sauce
1/4 cup cream
To taste salt
To taste fresh ground black pepper

Method:

Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add orange juice and soy sauce, continue to simmer and again reduce liquid by 1/2. Add cream and simmer / reduce until sauce thickens. Season with salt and pepper. Strain and reserve keeping warm until service.