Scallops with Champagne
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.
Ingredients
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
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Melt the butter in large frying pan over medium heat. Saute shallots for 5 minutes or until tender.
- Stir in the mushrooms and saute until tender. If the mushrooms release a lot of juice, drain it off.
- Add the scallops and stir. Pour the champagne over the scallops and cook for 10 minutes over low heat. Season with salt and pepper.
- Scoop the sauce from the pan then remove from heat and cover.
- Strain the sauce into a clean pan. Heat and reduce over high heat until half its original volume.
- Beat together the egg yolk with the creme fraiche in a bowl. Stir into the reduced sauce.
- Add the scallops and mushrooms to the frying pan and cook over medium heat for 2 minutes. Serve immediately.
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Reviews & ratings
Average global rating:
(5)
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