Seared Scallops On Wilted Watercress With Champagne Butter Sauce
Seared scallops atop wilted watercress in a Champagne butter sauce—quick & delicious! Perfect for special occasions.
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Cooking tools:
- Skillet
- Saute pan
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- Whisk
- Spoon
- Tongs
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
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- Serving platter
- Kitchen towel
- Paper towel
- Spatula
Ingredients
- 2 tablespoons cold unsalted butter plus 8 tablespoons, cut into pieces
- 2 teaspoons minced garlic
- 5 bunches fresh watercress or mache, coarse stems removed, well rinsed with water clinging to leaves
- Salt
- Freshly ground white pepper
- 12 U-10 dry scallops, patted dry
- 1 tablespoon olive oil
- 1/4 cup minced shallots
- 1/2 cup Brut Champagne
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