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New Year's Eve Scallop Bouchees with Champagne Citrus Beurre Blanc

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.


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