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1
In a large skillet, melt 2 tablespoons of the butter over medium-high heat.
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2
Add the garlic and cook, stirring, until soft and fragrant, about 1 minute.
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3
Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes.
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4
Remove from the heat and cover to keep warm.
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5
Lightly season both sides of the scallops with salt and white pepper.
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6
Heat the oil in a large skillet or saute pan over medium-high heat.
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7
Add the scallops and cook until golden and just cooked through, about 2 minutes per side.
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8
Transfer to a plate and cover to keep warm.
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9
Add the shallots to the oil remaining in the pan, and cook, stirring, until soft, about 1 minute.
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10
Add the Champagne and bring to a boil, scraping up any brown bits clinging to the bottom of the pan, and cook until reduced by 50 percent in volume.
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11
Add the remaining butter, 1 piece at a time, taking the skillet from the heat as necessary to prevent the sauce from breaking, and cook, whisking constantly, until all the butter is incorporated.
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12
Season, to taste, with salt and pepper.
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13
Divide the wilted watercress among 4 serving plates, top each with 5 Sauteed scallops, and drizzle with the Champagne Butter Sauce.
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14
Serve immediately with the Parmesan Crisps.
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15
Cook and Pair with: Charbaut Brut Champagne, Epernay, France
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16
Preheat the oven to 425 degrees F. Lightly grease a baking sheet and set aside.
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17
Unfold the puff pastry sheet on a lightly floured surface.
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18
Using a pastry brush, brush the dough with the beaten egg.
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19
Sprinkle with the Parmesan and sesame seeds, then roll with a rolling pin to make the cheese and seeds adhere to the pastry.
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20
Cut the pastry in half horizontally, then into desired shapes, such as diamonds or rectangles.
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21
Transfer to the prepared pan and bake until golden and risen, about 12 minutes.
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22
Remove from the oven and serve hot.
