Bistro des Z'Artes

Serves 4 people

Ingredients

320g Scallops (fresh with no coral)

20ml Olive oil

60g Onion

1 clove Garlic

1 Carrot

1 Leek

1 glass Champagne

150ml Cream

Method

1. Cut the scallops in half across the grain & season with salt, pepper & olive oil.
2. Place the chopped onion & garlic in a pan with some Olive oil and sweat gently until the onions are see through.
3. Add in the finely cubed (brunoise) of leek & carrot.
4. Sweat for 5 more minutes to bring out all the flavours from the vegetables.
5. Add the champagne and boil down until it has nearly all evaporated (this will intensify the champagne flavour in the end product).
6. Add in the cream & season with salt & pepper.
7. Leave the sauce to the side.
8. Heat a non stick pan as hot as it will go and sear the scallops on each side for 8-10 seconds (this can be done in small batches cleaning & reheating the pan after each batch).
9. Lay the seared scallops on another pan that fits in the oven or a baking dish.
10. Pour the sauce over & bake in a hot oven (220C) for about 4 minutes (the oven must be at this temperature when the scallops go in).
11. Serve this with the rest of the champagne & some really buttery mashed potatoes.