Seared Scallops with Champagne Sauce

1. Start the sauce: Add Champagne and shallots to a medium saucepan and bring to a boil over high heat. Reduce until only a few spoons of liquid remain, about 20-30 minutes.
2. Once the Champagne is reduced, add fish stock. Bring back to a boil and cook for 6-7 minutes. Remove from heat and whisk in heavy cream and about ½ teaspoon salt.
3. Place back over medium heat and simmer, whisking occasionally, until thickened, 15 to 25 minutes.
4. Meanwhile, preheat a large skillet over medium-high heat. Season scallops with salt and pepper.
5. Once the pan is hot, add about a tablespoon of oil, swirl, and when it’s barely smoking, pat scallops dry once again then place in the pan spaced at least an inch apart.
6. Cook scallops without disturbing until they’re golden brown and release easily from the pan, 3 to 4 minutes. Turn each scallop and continue to cook about 1 minute more. Remove to a warmed plate and tent with foil.
7. When sauce is thickened to your liking, remove from heat and whisk in cold butter, a few cubes at a time, until fully incorporated. Taste for seasoning and adjust if desired.
8. Spoon the sauce over seared scallops and serve immediately with steamed asparagus or another vegetable side.

Note: If fish stock isn’t available, clam juice is a good substitute. For a more formal presentation, strain the sauce into a clean saucepan and discard shallots before adding the cream.