Scallops In Champagne Sauce Recipes

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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

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.

SCALLOPS IN CHAMPAGNE SAUCE WITH PORT GLAZE



SCALLOPS IN CHAMPAGNE SAUCE WITH PORT GLAZE image

Categories     Shellfish     Appetizer

Yield 8 appetizers

Number Of Ingredients 12

GLAZE
2 cups ruby port
6 T butter
2 T sugar
SCALLOPS
1 T butter
2 T olive oil
1/2 cup finely chopped shallots
32 sea scallops
1 1/2 cups whipping cream
3/4 cup champagne
1/2 tsp dried thyme

Steps:

  • FOR GLAZE: Bring 2 cups port to boil in heavy small saucepan over medium high heat. Add 6 T butter and 2 T sugar and stir until butter melts and sugar dissolves. boil until misture is syrupy and reduced to about 2/3 cup, about 14 minutes. Remove glaze from heat. Season to taste with salt and pepper. FOR SCALLOPS: Melt butter with oil in heavy large skillet over high ehat. Add shallots; saute 1 minute. Sprinkle scallops with salt and pepper. Add to skillet; saute until just cooked through, about 2minutes per side. Using slotte spoon, transfer scallops to platter. Add cream, champagne and thyme to skillet. boil until mixture is reduced to sauce consistency, about 8 minutes. Season with salt and pepper. Return scallops to skillet. Stir until heated through, about 1 minute divide sauce and scallops equally among 8 plates. Drizzle port glaze over.

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.

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Top Asked Questions

How do you cook scallops and champagne on the stove?
Pour in the champagne and cook until warm, 1 minute. Add the scallops and cook until just opaque throughout, about 3 minutes per side, sprinkling each side with the salt and pepper during cooking. Transfer to a platter or plates and spoon some of the cooking liquid over the top. Sprinkle with basil or dill and serve with lemon wedges for squeezing.
How do you cook shrimp and scallops in a sauce?
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.
What kind of sauce do you use for scallops?
Champagne or sparkling wine lends delicate flavor to the simple French-inspired sauce in this elegant scallop recipe. Tarragon, with its anise-like overtones, is a classic herb seasoning for seafood dishes. Heat oil in a large nonstick skillet over medium-high heat.
How do you make cream sauce with champagne?
In a medium saucepan combine the shallots, Champagne, and vanilla bean pod and seeds and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes.

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