Seared Scallops On Wilted Watercress With Champagne Butter Sauce
INGREDIENTS
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2 tablespoons cold unsalted butter plus 8 tablespoons, cut into pieces
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2 teaspoons minced garlic
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5 bunches fresh watercress or mache, coarse stems removed, well rinsed with water clinging to leaves
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Salt
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Freshly ground white pepper
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12 U-10 dry scallops, patted dry
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1 tablespoon olive oil
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1/4 cup minced shallots
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1/2 cup Brut Champagne
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