Diver Sea Scallop on Red Wine Oats and Champagne Sauce

Recipe Courtesy of Tre Wilcox

Serves 4

Champagne Sauce:

3 Cups champagne
1 Cup shallot -- peeled and chopped
2 Each bay leaf
1 Teaspoon black peppercorns
6 Sprigs thyme
6 Sprigs tarragon
1 Tablespoon Champagne wine vinegar
1 Tablespoon lemon juice
3/4 Cup heavy cream
1/4 Pound unsalted butter
Salt to taste

Red Wine Oats:

1/2 Cup red wine
2 Tablespoons sugar
1 Each bay leaf
1/4 Cup Quaker Oats
2 Tablespoons water
1 Teaspoon italian flat leaf parsley -- chopped
2 Teaspoons chives -- minced
Salt and pepper

Scallops:

4 Each U-15/20 sea scallops -- muscles removed
Salt to taste
Grapeseed oil

Directions:

Champagne Sauce: In a small sauce pot combine champagne, shallot,thyme, tarragon, peppercorns and bay leaf. Reduce liquid by half over medium-high heat. Add cream and continue to reduce till cream begins to thicken. Add lemon juice, champagne vinegar and begin to mount with butter. Season with salt, strain through fine mesh and reserve warm till time to serve.

Red Wine Oats: Combine red wine, sugar and bay leaf in a small sauce pot. Bring to a boil, whisk in oats and lower heat. Simmer for five minutes. Finish with water, parsley and chives. Season with salt and pepper. Serve right away.

Scallops: Heat medium size saute pan over medium high heat. Season scallops with salt and sear on both side quickly in grapeseed oil. Remove from heat and place on dry paper towel. Serve hot.

Plating: Place small amount of oat in the center of serving plate. Drizzle champagne sauce around and top oats with sea scallop. Serve.

Per Serving (excluding unknown items): 830 Calories; 64g Fat (80.7% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 185mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 12 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Have extra water on hand for oats just in case they begin to get too thick.

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