SERVES 6
This is the first dish I can remember that made me want to become a chef. Dinner at my grandparents’ country club was always a special treat, as we typically never went out to restaurants as a family. The club’s dining room gave me my first experience of having not only scallops but also fresh pasta and a classic beurre blanc. I wanted to know how all of it was made. My grandmother informed ten-year-old me that I should go to culinary school to learn such things. So that was that.
We make this luxurious dish at CRU every Christmas Stroll Weekend at the height of Nantucket bay scallop season. Regular sea scallops can be used as well in this dish. Simply allow a little more time for searing them.
INGREDIENTS
Kosher salt
2 shallots, minced
½ bottle champagne or sparkling wine (nothing sweet)
½ cup (1 stick) unsalted butter, room temperature
1 pound fresh pasta, such as tagliatelle
1 tablespoon vegetable oil
2 pounds Nantucket bay scallops, cleaned and patted dry
Garnishes such as minced fresh chives or chervil, shaved truffles, or caviar
Bring a large pot of salted water to a boil.
Meanwhile, in a medium saucepan, combine the shallots and champagne over medium-high heat. Cook until there is only ¼ inch of liquid left in the pan. Reduce the heat to the lowest setting and whisk in the butter 1 tablespoon at a time until completely incorporated. Remove from the heat and season with 2 teaspoons salt.
Add the pasta to the boiling water and cook until al dente.
While the pasta is cooking, heat a large skillet over high heat.
Drain the pasta, reserving ½ cup of the pasta water, and return it to the pot. Add the butter sauce and cover to keep warm.
Add the oil to the preheated skillet. Season the scallops with a pinch of salt. Remove the pan from the heat and add the scallops in an even layer. Return the pan to the heat and do not touch the scallops for 3 minutes, keeping the heat on high. Check 1 scallop to make sure it is brown on the bottom. If so, give the pan a quick shake to roll the scallops over a few times and immediately add the seared scallops to the pasta.
Lightly toss together the scallops, pasta, and sauce. Top with any of the garnish options and serve immediately.
OUR WINE AND CHAMPAGNE PICKS FOR NANTUCKET BAY SCALLOPS
To accompany Crudo of Nantucket Bay Scallops, we recommend Christian Moreau Chablis Vaillons Premier Cru. The soil on the left bank of the Serein River, the location of the Christian Moreau vineyards, is rich in the fossilized shells of small oysters. This terroir gives the wine a fresh and lively minerality with nice acidity. Its notes of citrus, white flowers, and nectarines are a perfect pairing with our fresh Nantucket bay scallops.
The perfect accompaniment to Nantucket Bay Scallops with Fresh Pasta and Champagne Butter is Pol Roger Vintage Champagne.
Its composition of 60 percent Pinot Noir grapes and 40 percent Chardonnay grapes creates aromas of white fruit and brioche. This sophisticated champagne from Epernay, France, is full-bodied with creamy structure that complements this dish’s buttery richness.
HOW TO SHUCK A SCALLOP; HOW TO STORE FRESH SCALLOPS BEFORE COOKING
If you’re going to shuck (open) fresh live scallops yourself, the first step is purchasing the proper knife, which you can find at culinary supply stores.
The blade is short (usually two inches long) and blunt-tipped, and often curved so that it can slide cleanly under the scallop meat where it is attached to the shell.
Wearing a protective glove, hold the scallop in the palm of your hand with the darker shell facing up. Insert the tip of the knife as close to the hinge as possible; give it a little twist. When you feel the tension release, flip off the top shell. Using the tip of the knife, lift off the loose substance that surrounds the scallop meat, and discard it. Pressing the knife’s blade against the shell, move it under the scallop, and drop it into a chilled glass bowl. Work as quickly as you can and as soon as you’re done, cover the bowl and refrigerate it.
Fresh scallops should always be stored in a covered glass container in the refrigerator. If you purchase shucked scallops in a plastic container, transfer them to glass as soon as you get home. Scallops stored in plastic will not stay fresh as long as those stored in glass, and they can develop an unpleasant coating of slime. Cover the glass bowl so the scallop meat stays moist and flavorful. They should be used within twenty-four hours if you are having them in a crudo preparation, or within three days if the dish will be cooked. The sooner you use them, the more flavorful they will be.
