Champagne Butter Scallops

Remove small side muscle from each scallop if still attached

Pat scallops completely dry with paper towels, removing all moisture

Season scallops lightly with kosher salt and white pepper on both sides

Place seasoned scallops in single layer in vacuum-seal bag or zip-top bag with 1 tbsp butter

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 122°F (50°C)

Submerge sealed bag in water bath, ensuring scallops lie flat in single layer

Cook for 30 min for tender, translucent centers

While scallops cook, make champagne butter sauce - melt 1 tbsp butter in saucepan over medium heat

Add minced shallots and cook for 2–3 min until softened and fragrant

Add garlic and cook for 30 sec until aromatic

Pour in champagne, increase heat to medium-high, and simmer for 8–10 min until reduced by half

Add heavy cream and Dijon mustard, whisk to combine

Simmer for 3–4 min until sauce thickens slightly

Remove from heat and whisk in cold butter cubes one at a time until sauce is smooth and glossy

Stir in lemon juice, tarragon, chives, and parsley, season with salt to taste

Keep sauce warm over very low heat, whisking occasionally

When scallops are done, remove from bag and pat completely dry with paper towels

Heat cast iron skillet over high heat until smoking hot

Add high smoke-point oil and remaining 2 tbsp butter

Carefully place scallops in pan, flat side down, without crowding

Sear for 30–45 sec without moving until deep golden crust forms

Flip scallops and sear other side for 30 sec

Remove scallops immediately to prevent overcooking

Spoon champagne butter sauce onto serving plates

Arrange 4 scallops per plate on sauce

Garnish with lemon zest, fresh herbs, and flaky sea salt

Serve immediately