1. In a large sauce pan heat butter until warm and begins to melt. Add shallots and slowly start to pour in a bit of champagne. Let cook until reduced (about half), add more champagne once reduced and add half of the fresh sage. Place scallops in the pan leaving space in between as to not overcrowd. Drizzle with lemon juice and cook until seared on both sides about 3-5 minutes per side depending on the size. Let scallops cook untouched. Repeat until all the scallops are cooked and set aside. Cover to keep warm.

2. To thicken the sauce add more champagne if needed and cook until reduced by half. Stir in the heavy cream, whisking until the sauce thickens.

3. To serve: place scallops in a serving dish, drizzle with the sauce and top with the remaining sage.

4. Serve immediately.