Pan-Seared Scallops with Champagne Velouté

Pan-Seared Scallops with Champagne Velouté is fine dining plated as an event appetizer — the golden, caramelized crust of a perfectly seared sea scallop on a silky, champagne-enriched sauce, garnished with pea purée and crispy prosciutto. It is one of the most impressive things you can serve at an event.

The secret to perfect scallops is simple: completely dry scallops, a screaming-hot pan, and the confidence to not touch them for a full 90 seconds. The crust forms only when contact is maintained.

Ingredients (serves 12 as plated appetizer): - 24 large dry-pack sea scallops (U/10 size) - 2 tablespoons neutral oil - 2 tablespoons unsalted butter - Salt and white pepper

Champagne Velouté: - 2 tablespoons unsalted butter - 2 shallots, minced - ⅔ cup Champagne or Cava - ¾ cup fish or chicken stock - ⅔ cup heavy cream - Salt and white pepper

Garnish: - Fresh pea purée (or frozen peas, blended with butter and cream) - 6 slices prosciutto, baked crispy - Micro herbs or pea shoots - Lemon zest

Instructions: Make velouté: sweat shallots in butter until soft. Add Champagne, reduce by half. Add stock, reduce by half again. Add cream, simmer until napped. Strain and season.

Pat scallops bone-dry. Season. Sear in very hot oil 90 seconds without moving. Flip, add butter, baste 30 seconds. Rest briefly.

Spoon velouté onto warm plates. Add pea purée dots. Place 2 scallops per portion. Garnish with crispy prosciutto and micro herbs.

Pro Tips: Dry-pack scallops (not wet-pack, which are treated with sodium tripolyphosphate) sear properly and taste cleaner. Buy them from a fishmonger on the day of the event.