Scallops In Champagne Sauce Recipes

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PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE



Pan Seared Scallops in Creamy Champagne Sauce image

If you have never paired tender, buttery, pan seared scallops with a creamy wine sauce, you are totally missing out! Toss the whole thing with some fresh linguine and crispy crumbled bacon, and you have a very special dinner for two for Valentine's Day.

Provided by Karen

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 slices thick-cut bacon (chopped)
8 ounces scallops (fresh or thawed if they were frozen)
salt and pepper
3 large shallots (sliced (about 1 and 1/2 cups))
salt and pepper
2 teaspoons flour
1 tablespoon champagne vinegar (optional)
1 cup white wine (or champagne, I used Sherry cooking wine)
1 & 3/4 cups chicken broth**
1/2 cup cream
2 teaspoons dijon mustard
2 teaspoons fresh thyme (or 3/4 teaspoon dried)
salted boiling water (large pot for pasta)
8 ounces linguine pasta
3-4 cups fresh spinach
1/4 cup parmesan cheese (shredded (to garnish))

Steps:

  • In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
  • While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
  • Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
  • Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
  • Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
  • Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
  • Remove the scallops to a plate and set aside.
  • Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
  • Add 2 teaspoons of flour and cook for 1 more minute.
  • Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
  • Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
  • Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
  • Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
  • Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
  • Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
  • Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
  • Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
  • Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
  • Microwave the bacon for about 20-30 seconds to warm it.
  • Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

Nutrition Facts : ServingSize 1 g, Calories 1224 kcal, Fat 71 g, SaturatedFat 31 g, Cholesterol 189 mg, Sodium 2263 mg, Carbohydrate 80 g, Fiber 9 g, Sugar 17 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 35 g

SCALLOPS IN CHAMPAGNE SAUCE



Scallops in Champagne Sauce image

Make and share this Scallops in Champagne Sauce recipe from Food.com.

Provided by Vino Girl

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
1 cup sliced shiitake mushroom caps (about 4 ounces)
1 1/2 tablespoons chopped shallots
1/2 cup champagne or 1/2 cup sparkling wine
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/4 cup reduced-fat sour cream

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat.
  • Pat scallops dry with a paper towel.
  • Add scallops to pan; cook 3 minutes on each side or until done. Remove from pan; keep warm.
  • Add mushrooms and shallots to pan; sauté 3 minutes or until liquid evaporates and mushrooms darken.
  • Stir in Champagne, mustard, salt, and tarragon, scraping pan to loosen browned bits.
  • Remove from heat; stir in sour cream.
  • Serve with scallops.

Nutrition Facts : Calories 265.4, Fat 8.4, SaturatedFat 2, Cholesterol 62.2, Sodium 471.6, Carbohydrate 11.6, Fiber 0.9, Sugar 1.9, Protein 29.9

SCALLOPS IN CHAMPAGNE SAUCE



SCALLOPS IN CHAMPAGNE SAUCE image

Categories     Shellfish     Sauté     Dinner

Yield 4 people

Number Of Ingredients 9

1 1/2 tb olive oil
1 1/2 lb sea scallops
1 cup sliced shittake mushroom caps
1 1/2 tb chopped shallots
1/2 cup Champagne
1 tb Dijon mustard
1/4 tea salt
1/4 tea dried tarragon (or thyme)
1/4 cup recuded-fat sour cream (or half-n-half)

Steps:

  • 1.Heat oil in large non-stick pan over med-high heat. Pat scallops dry.Cook scallops 3 minutes on each side or until done. Remove from pan. 2.Add mushrooms and shallots; saute 3 minutes or until liquid evaporates and mushrooms darken. Stir in Champagne, mustard, salt and tarragon, scraping pan to loosen browned bits. Remove from heat; stir in sour cream. Serve with scallops.

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS



Pan-Seared Scallops with Champagne Grapes and Almonds image

Categories     Fruit     Nut     Shellfish     Appetizer     Sauté     Quick & Easy     Almond     Scallop     Fall     Grape     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons chopped fresh Italian parsley

Steps:

  • Sprinkle scallops with salt and pepper.
  • Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
  • Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE



Sea Scallops and Shrimp With Champagne Butter Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter
1 1/2 pounds small white mushrooms or wild mushrooms
Salt to taste
1/2 cup finely chopped shallots
1 cup dry champagne or white wine
2 cups heavy cream
2 1/2 pounds sea scallops, cut into 1/2-inch cubes
2 1/2 pounds medium-size shrimp, shelled and deveined
Freshly ground pepper to taste
1/4 teaspoon Tabasco
2 tablespoons fresh lemon juice

Steps:

  • Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
  • Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams

SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE



Seared Scallops With Champagne Saffron Sauce image

This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice.

Provided by Midwest Maven

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

saffron thread (a generous pinch)
4 tablespoons butter
20 large scallops, with any juices reserved
4 tablespoons dry champagne (and then you can drink the rest! -- ) or 4 tablespoons sparkling wine (and then you can drink the rest! -- )
1 1/4 cups heavy cream
1/2 a lemon
salt and pepper
flat leaf parsley sprig, to garnish

Steps:

  • Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
  • Take the saffron threads out of the skillet and set aside.
  • Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
  • Transfer the scallops to a warm dish and keep covered.
  • Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
  • Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
  • Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
  • Return the scallops to the pan and stir until just heated through.
  • Transfer to plates and garnish with parsley. Enjoy :).

SCALLOPS WITH LEEKS IN CHAMPAGNE SAUCE



Scallops with Leeks in Champagne Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 tablespoons unsalted butter
1 tablespoon minced shallots
2 large leeks, white parts only, well washed and thinly sliced crosswise
1/2 cup dry champagne
Coarse salt and freshly ground pepper
1 tablespoon olive oil
16 sea scallops, rinsed and patted dry
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • In a large skillet, melt 1 tablespoon butter over low heat. Add shallots, and cook until translucent, about 5 minutes. Add leeks and champagne; season with salt and pepper. Cook until leeks are tender, 10 to 15 minutes.
  • In a large nonstick skillet, heat oil and remaining 1/2 tablespoon butter over medium heat. Season scallops with salt and pepper. Add scallops to skillet in a single layer, and cook until just golden brown on both sides. Remove scallops; set aside. Divide leek mixture between 4 plates. Top with scallops, and sprinkle with parsley. Serve immediately.

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