Pan-Seared Scallops with Prosecco Butter Sauce and Sur La Table Saturdays

As I mentioned last week, I have started to challenge myself with Sur La Table Saturdays...and you're wondering what in the world is that?!

So here is how it all transpired...

A couple weeks ago, my daughters called me and said they had to tell me my birthday present early, because they had to make a reservation.  I said, "Ok".  They explained that they wanted to take a cooking class with me at Sur La Table.  I was so excited and touched that a).  they thought of something that would really mean something to me and b).  they still love taking time out of their busy schedules to spend an afternoon with me that doesn't involve Sunday laundry or college projects.

We went through all of Sur la Table classes for February that would coincide with all three of our schedules.  Since we were on the phone and they had the classes in front of them, I just let them read the menus off to me.  Every time they read one we were all in agreement...and we all kept saying "but you always make that for dinner, that wouldn't be anything new for you".

So, we all decided on their Girls Night Out: Galentine's Day Fondue Party!  We are so excited!! 

Later in the week, I went back to their website, after reading all of the upcoming class menus, I saw that there were actually some recipes that I had not tried before.  I have taken 2 of their classes previously and had so much fun.  I highly recommend taking one (or more) if you can.  As much as I would absolutely love to take all of their classes, it just isn't in my budget right now.   That being said...I know how to Google search and I know how to read, so I know I can learn some new menus!  I have chosen Saturdays to do these, because there is some time and planning involved and there is no way that I knock one of these out on a Thursday after work.

First one up that I tackled, was their "Date Night: Cooking with Wine"

• Seared Scallops with Prosecco Butter Sauce
• Chardonnay and Pecorino Risotto
• Classic Haricots Verts with White Wine and Shallots
• Chocolate Cake with Port and Vanilla Bean Creme Anglaise

My husband LOVED this dinner.  He even put a rating on our command central menu board (which I am now regretting ever hanging).

Seared Scallops with Prosecco Butter Sauce
Compliments of Sur la Table

Ingredients:
2 tablespoons canola or vegetable oil 
1-½ pounds sea scallops, tough ligament removed from the side 
Kosher salt and freshly ground black pepper 
1 tablespoon olive oil, if needed 
1 small shallot, minced 
1 medium garlic clove, minced
1 cup Prosecco
¼ cup whipping cream 
3 tablespoons unsalted butter, cut into small pieces 
1 tablespoon lemon juice 
2 tablespoons chopped chives

* For even cooking with a crisp exterior, it is suggested that the exterior of the
scallops are patted dry prior to cooking, seasoned and allowed to reach room temperature before
being placed into a hot pan.

Remove the scallops from the refrigerator and season with salt and pepper. Allow to reach room temperature. 

To cook scallops: Place a large non-stick skillet over a high heat; add canola oil and heat until the oil starts to shimmer. Carefully add the seasoned scallops to the skillet, sear until browned on both sides and just opaque in the center—about 2 to 3 minutes per side, depending on the size. Using tongs, transfer the scallops to a plate and tent with foil to keep warm. 

To prepare the sauce: Return the skillet to the stove over a moderate heat, and add the olive oil if the pan is dry. When the oil is shimmering, add the shallots and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Prosecco; bring the liquid to a boil and cook, scraping up the browned bits from the bottom of the pan with a silicone spatula. Pour in the cream and continue to cook until the mixture has thickened, about 3 minutes. Remove the pan from the heat and whisk in the butter a little at a time. Stir in the lemon juice and chives, taste and adjust seasoning with salt and pepper. 

To serve: Divide the scallops between 4 warmed serving plates, ladle the sauce over the top

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Five Years Ago: Prosciutto Paninis