Italian Fish Recipes - Champagne Scallops (Capesante alla Champagne) Recipe

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 2 shallots, finely chopped

• 300 ml/1 1/4 cups pink Champagne or rose wine

• 15 ml/1 tbsp chopped fresh sage

• Salt and freshly ground black pepper

• 16 scallops, shelled

• Sprigs of parsley, to garnish

Method:

1. Put half of the butter into a pan and cooked the chopped shallots until soft.

2. Add the Champagne or wine and stir in the chopped sage and seasoning.

3. Bring to the boil, reduce the heat and simmer for 10-15 minutes until the liquid has reduced by about half.

4. Add the scallops to the pan and cook for 2 minutes. Lift out the scallops and place them on individual heated dishes. Keep warm.

5. Increase the heat and whisk the remaining butter into the sauce, a little at a time.

6. Pour the sauce over the scallops and garnish with sprigs of parsley.