Scallops in Champagne Sauce over Penne

Sauce:

• 2c heavy cream
• 1 tbsp lemon juice
• 1 cup champagne
• 2 bay leaves
• pinch of ground cloves
• white pepper and season salt to taste

Mix ingredients for sauce in pot and simmer 2 minutes.
Roux for Thickening

• Cooked, clarified butter/flour mix (equal parts)
• 1/2 c shredded parmesan cheese

Slowly mix in 2 tsp roux and stir until sauce is slightly thickened. Cook for 5 more minutes, then remove from heat, stir in parmesan. Set aside.

Saute pan for 2 persons
1 lb scallops
1 oz red peppers, diced
1 oz white of leek, diced
1 oz red onion, diced
2 oz chablis
1/4 c flour
1/8 c clarified butter
2c cooked penne pasta
Dust scallops in flour, saute in clarified butter on all sides until just golden brown, then remove from pan. Add diced vegetables and saute for 2 min or until onion and leeks become translucent. Pour off butter, add chablis and 2 cups sauce. Bring to simmer, add scallops, simmer 1/2 min more. remove scallops to plate over penne pasta.
Garnish
1/8 c shredded parmesan cheese
1/2 tsp diced parsley