That pulsing headache isn’t the only reminder of the endless clinking and drinking of New Year’s Eve. There’s also that half-full bottle of bubbly on the counter. And since there’s no way that cork’s fitting back in (We promise, stop trying.), it’s time to make that liquid hangover reminder your kitchen’s new workhorse. Whether your bottle o’ bubbly cost you a Lincoln or a Franklin, here are three recipes that will make it so you never waste another drop.
In a small saucepan, bring the Champagne to a boil. When it begins to boil, turn the heat down to low, and squeeze the juice from half of a lemon into the liquid.
Place the scallops in the pan and let cook for 3 minutes, or until the scallops are mostly opaque with slightly translucent centers.
Serve immediately.
Half of a lemon
8 large bay scallops
This article appears in January 2013.