Scallops with Champagne

    40 min

    This elegant starter is delicious and simple to make. Succulent scallops are served with a creamy champagne sauce. It's decadent enough to serve at Christmas.

    12 people made this

    Serves: 4 

    • 1 egg yolk
    • 100g mushrooms, diced
    • 12 scallops
    • 2 shallots, finely chopped
    • 300ml champagne
    • 30g butter
    • 50ml creme fraiche
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt the butter in large frying pan over medium heat. Saute shallots for 5 minutes or until tender.
    2. Stir in the mushrooms and saute until tender. If the mushrooms release a lot of juice, drain it off.
    3. Add the scallops and stir. Pour the champagne over the scallops and cook for 10 minutes over low heat. Season with salt and pepper.
    4. Scoop the sauce from the pan then remove from heat and cover.
    5. Strain the sauce into a clean pan. Heat and reduce over high heat until half its original volume.
    6. Beat together the egg yolk with the creme fraiche in a bowl. Stir into the reduced sauce.
    7. Add the scallops and mushrooms to the frying pan and cook over medium heat for 2 minutes. Serve immediately.

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    Reviews in English (1)


    Delicious and new way to cook scallops for me. I was concerned that scallops would be overcooked but they lightly poach in the champagne. I followed the French reviewers tip and used prosecco which was fine. I also added a splash of brandy. I found the liquid you have to reduce down still a bit watery so plated scallops after 2 mins cooking and added liquid to pan to reduce further so velvety and creamy. Will be doing again for special occasion.  -  09 Oct 2017