Prep Time: 10 min. • Cook Time: 20 min.
Preheat oven to 450°F.
Cut the potatoes into quarters. Trim the tough base from the asparagus and slice on the bias. Peel and slice the shallot. Cut the butter into 6-8 pieces and return to the refrigerator. Trim the little ‘foot’ from the scallops and season with ½ teaspoon of salt.
Toss the potatoes with 1 teaspoon of olive oil and ¼ teaspoon of salt. Spread on a non-stick or parchment-lined sheet pan. Place in oven and roast for 10-15 minutes, until tender and a little browned. Add the sliced asparagus and toss. Then return to oven for 3 minutes.
While the potatoes are cooking, put the champagne, shallots and thyme in a small pot. Bring to a boil then lower the heat and cook the liquid down until only about a tablespoon remains. Lower the heat and add 2 pieces of butter and whisk well. Continue to add butter and whisk constantly until all the butter has been added and the sauce is smooth, do not let boil. Strain the sauce through a fine-mesh strainer. Grate a little zest from the lemon into the sauce and add lemon juice and salt to taste. Set aside in a warm place.
Heat a medium sauté pan over high heat. Once hot add 2 teaspoons of olive oil and gently place the scallops, flat-side down in the pan. Let sear without moving until golden brown, about 2-3 minutes. Turn the scallops over and cook another 2-3 minutes. Use tongs to transfer to a paper towel lined plate.
Divide the potato-asparagus mixture between 2 plates. Spoon the sauce around the potato-asparagus mixture. Place the scallops around the plate.
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