This recipe makes more sauce than you’ll need for the scallops, but it’s tough to cut the recipe in half. Save the rest of the sauce and reheat it very gently to serve with a fish filet, or even some pasta with some shrimp thrown in. If you've never prepared scallops before, please see this article for buying and cleaning them. Since Champagne is expensive, I usually prepare the sauce with crémant or any not-too-dry sparkling wine. Just ask your local caviste, or wine-shop owner, for a…
3
