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.
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