Scallops get cold quickly and this dish is best enjoyed hot. Before making the sauce, place your serving plates in a warming drawer or oven at 200°F.

Combine the minced shallots and champagne in a medium sauce pan over medium-high heat. The champagne will boil and bubble up a bit. Cook until reduced to about 4 tablespoons.

Add the fish stock or clam juice and cook for 5 more minutes. Add the cream and continue to cook until reduced to 2 cups. Reduce the heat to simmer and add the butter a piece at a time, stirring to incorporate each piece before adding the next piece.

Stir in the basil, lemon juice and kosher salt.

Rinse the scallops under cold water, then use a paper towel to pat them completely dry. Removing excess moisture is key to achieving a golden-brown crust. If the scallops have tiny adductor muscles attached on the side, carefully remove and discard them. They can be tough.

Place the scallops in a single layer on a plate. Season both sides with a pinch of kosher salt and freshly ground black pepper.

Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter to your cast-iron skillet. Heat the pan over medium-high heat until it’s hot but not smoking. Carefully place the scallops in the hot pan in a single layer. Leave a little space between the scallops. Sear the first side for about 1 ½ to 2 minutes until a golden-brown crust forms. The scallops will likely stick to the pan until the crust forms, then they will release. Avoid moving the scallops until they naturally release from the pan or they may tear. Turn the scallops over and sear other side for another 1 ½ to 2 minutes.

Place ¼ cup of champagne cream sauce on a heated dinner plate. Then place the scallops on top of the sauce. Serve with roasted duck fat potatoes and fresh asparagus.