HOWELL, MICH (WXYZ) — Give Dad premium treatment this Father's Day with a satisfying feast at Diamonds Steak and Seafood.
That's where you can enjoy food specials, 20+ craft beers on draft and a fully stocked premium bar all weekend, June 14-16, 2019.
To learn more about Diamonds Steak and Seafood or to reserve your table, visit https://www.diamondshowell.com/
Champagne Butter Sauce
Yield: 3 cups
1 Tbl Whole Butter
¼ cup Shallot (Rough Chopped)
sprig Fresh Thyme
1 cup Champagne
2 cup Heavy Cream
1 tsp Salt and pepper
½ cup Whole Butter (diced)
1 tsp Lemon Juice
1. Sweat shallots, thyme and butter in a sauce pot until translucent.
2. Add champagne and reduce by half.
3. Add the heavy cream and salt and pepper, simmer for 2 minutes
4. Remove from heat and stir in butter and lemon juice until butter is completely dissolved.
5. Strain into a small serving dish with a fine mesh strainer.
Seared Sea Scallops with Champagne Butter Sauce
serves 4
1 ½ pounds of sea scallops
2 Tbl Olive oil
Kosher salt
Fresh Ground Black Pepper
Large sauté pan
Cooking tongs
1 cup of Champagne Butter Sauce (see attached recipe)
2 tablespoons of fresh chopped chives.
Start by lightly seasoning the scallops with kosher salt and fresh ground pepper.
Preheat your sauté pan on high with the olive oil until you start to see a little smoke coming off of the pan.
Carefully add the scallops into the pan (on a flat side of the scallop) with the cooking tongs.
Let the scallops sear for 2 minutes or until golden brown.
Using the cooking tongs flip them over to sear the other side. When both sides are golden brown the scallops should be cooked through.
Serving:
Ladle two tablespoons of champagne butter sauce on to each of the 4 plates. Place the scallops in the sauce. Complete the dish by sprinkling the chives over the scallops. Enjoy!
