In a large pot, start the water boiling
for the pasta. If it comes to a boil
before you are ready to make the pasta, simply lower the heat
and allow to very slowly simmer
until the sauce and scallops
are nearly cooked.
Place the minced
shallots with the champagne in a small, heavy bottom saucepan and, over medium heat,
cook until the champagne is almost (but not quite) evaporated, stirring
often. There should be just a tablespoon or two of champagne left in the pan.
Meanwhile, when the champagne is partly evaporated, start the scallops. Heat
pan over medium heat
and add just enough olive oil or butter to grease the bottom and, when hot, add the scallops
and allow to cook, turning
occasionally, until golden and crispy on both sides and cooked through (you will see the scallops turn
from translucent to opaque white all the way through), lowering the heat
if the scallops
enough on the top
and bottom but don’t appear cooked completely through. This should take up to 5 minutes per side for very thick scallops.
If the sauce is done before the scallops
are cooked through, simply turn
off the heat
under the sauce and then very gently reheat the sauce when ready to serve,
Cook the fresh pasta (which only takes 3 minutes or so) in salted boiling
water then drain.
Place the pasta in a bowl and add a few glugs of olive oil, the juice
of about half a lemon or to taste
and a good grinding
of black pepper. Toss and dress
with a serving
of pasta each.
Place a few spoonfuls of the Champagne Sauce on the pasta then place the scallops
of the sauce.
Sprinkle the scallops
with Truffle Salt
accompanied by a glass with extra sauce if desired.