SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 12 servings
Number Of Ingredients 11
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
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
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
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.
SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE
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
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 :).
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
Make and share this Pan-Seared Scallops With Champagne Grapes and Almonds recipe from Food.com.
Provided by sandrasothere
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Melt 2 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 miduim-high heat.
- Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
- Stir in lemon juice and any accumulated scallop juices.
- Bring mixture to a boil, season with salt and pepper.
- Stir in almonds and parsley.
- Place 4 scallops on each of 4 plates.
- Spoon sauce over and serve.
Nutrition Facts : Calories 234.5, Fat 18.5, SaturatedFat 9.5, Cholesterol 52.6, Sodium 239, Carbohydrate 9.2, Fiber 1.2, Sugar 4.4, Protein 9.3
SEARED SCALLOPS WITH CHAMPAGNE BUTTER SAUCE, PARMESAN CRISP RECIPE
Provided by á-170456
Number Of Ingredients 17
Steps:
- * Note: Cook and Pair with Charbaut Brut Champagne, Epernay, France In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 1 minute. Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes. Remove from the heat and cover to keep warm. Lightly season both sides of the scallops with salt and white pepper. Heat the oil in a large skillet or saute pan over medium-high heat. Add the scallops and cook until golden and just cooked through, about 2 minutes per side. Transfer to a plate and cover to keep warm. Add the shallots to the oil remaining in the pan, and cook, stirring, until soft, about 1 minute. Add the Champagne and bring to a boil, scraping up any brown bits clinging to the bottom of the pan, and cook until reduced by 50 percent in volume. Add the remaining butter, 1 piece at a time, taking the skillet from the heat as necessary to prevent the sauce from breaking, and cook, whisking constantly, until all the butter is incorporated. Season, to taste, with salt and pepper. Divide the wilted watercress among 4 serving plates, top each with 5 sauteed scallops, and drizzle with the Champagne Butter Sauce. Serve immediately with the Parmesan Crisps. Parmesan Crisps: Preheat the oven to 425 degrees. Lightly grease a baking sheet and set aside. Unfold the puff pastry sheet on a lightly floured surface. Using a pastry brush, brush the dough with the beaten egg. Sprinkle with the Parmesan and sesame seeds, then roll with a rolling pin to make the cheese and seeds adhere to the pastry. Cut the pastry in half horizontally, then into desired shapes, such as diamonds or rectangles. Transfer to the prepared pan and bake until golden and risen, about 12 minutes. Remove from the oven and serve hot. This recipe yields 4 servings.
More about "seared scallops with champagne butter sauce parmesan crisp recipes"
SEARED SCALLOPS IN CHAMPAGNE BUTTER
From thecommunalfeast.com
Estimated Reading Time 3 mins
- In a large sauce pan heat butter until warm and begins to melt. Add shallots and slowly start to pour in a bit of champagne. Let cook until reduced (about half), add more champagne once reduced and add half of the fresh sage. Place scallops in the pan leaving space in between as to not overcrowd. Drizzle with lemon juice and cook until seared on both sides about 3-5 minutes per side depending on the size. Let scallops cook untouched. Repeat until all the scallops are cooked and set aside. Cover to keep warm.
- To thicken the sauce add more champagne if needed and cook until reduced by half. Stir in the heavy cream, whisking until the sauce thickens.
- To serve: place scallops in a serving dish, drizzle with the sauce and top with the remaining sage.
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BUTTERY BAKED SCALLOPS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SEARED SCALLOPS WITH LEMON BUTTER SAUCE - COMPLETELY …
From completelydelicious.com
SEARED SCALLOPS RECIPE | BON APPéTIT
From bonappetit.com
STEAK AND SCALLOPS WITH CHAMPAGNE-BUTTER SAUCE RECIPE
From myrecipes.com
PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE - THE …
From thefoodcharlatan.com
SEARED SCALLOPS WITH CHAMPAGNE BUTTER SAUCE, PARMESAN CRISP …
From cookeatshare.com
1/5 Calories 473 per serving
- In a large skillet, heat 2 Tbsp. of the butter over medium-high heat. Add in the garlic and cook, stirring, till soft and fragrant, about 1 minute. Add in the watercress, 1/4 tsp. salt, and healthy pinch white pepper, and cook, stirring, till the watercress is wilted and tender, 2 to 3 min. Remove from the heat and cover to keep hot.
- Lightly season both sides of the scallops with salt and white pepper. Heat the oil in a large skillet or possibly saute/fry pan over medium-high heat. Add in the scallops and cook till golden brown and just cooked through, about 2 min per side. Transfer to a plate and cover to keep hot.
- Add in the shallots to the oil remaining in the pan, and cook, stirring, till soft, about 1 minute. Add in the Champagne and bring to a boil, scraping up any brown bits clinging to the bottom of the pan, and cook till reduced by 50 percent in volume. Add in the remaining butter, 1 piece at a time, taking the skillet from the heat as necessary to prevent the sauce from breaking, and cook, whisking constantly, till all the butter is incorporated. Season, to taste, with salt and pepper.
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
PAN SEARED SCALLOPS IN GARLIC CREAM SAUCE – RECIPES BY ANA WHITE
From recipesbyanawhite.com
SEARED SCALLOPS WITH PARMESAN RICE AND BROCCOLI (30 MIN) - ZONA …
From zonacooks.com
SEARED SCALLOPS IN A CHAMPAGNE CREAM SAUCE RECIPE
From recipezazz.com
SEARED SCALLOPS WITH CHAMPAGNE SAUCE RECIPE - SPAIN ON …
From spainonafork.com
SEARED SCALLOPS WITH CHAMPAGNE-CITRUS BEURRE BLANC - SLAM'N …
From slamnkitchen.com
10 MINUTE PAN-SEARED BUTTER SCALLOPS - MOMSDISH
From momsdish.com
SEARED SCALLOPS WITH CHAMPAGNE BUTTER SAUCE, PARMESAN CRISP …
From cookeatshare.com
SCALLOP RECIPE WITH CREAM SAUCE - WILL COOK FOR SMILES
From willcookforsmiles.com
SEARED SCALLOPS WITH A CHAMPAGNE VANILLA BUTTER SAUCE
From icancookthat.org
SEARED SCALLOPS WITH CHAMPAGNE BUTTER SAUCE, PARMESAN CRISP …
From cookingindex.com
EASY PAN SEARED SCALLOPS IN A LEMON GARLIC BUTTER SAUCE - RECIPE …
From recipecritique.com
SEARED SCALLOPS ON WILTED WATERCRESS WITH CHAMPAGNE BUTTER …
From emerils.com
SEARED SCALLOPS, CAULIFLOWER CREAM AND PARMESAN CRISP | RECIPE ...
From kitchenstories.com
SEARED SCALLOPS OVER A PARMESAN CRISP - GET MAINE LOBSTER
From getmainelobster.com
SEARED SCALLOPS WITH CHAMPAGNE BUTTER SAUCE - KROGER
From kroger.com
SEARED JUMBO SCALLOPS WITH A CHAMPAGNE VANILLA BUTTER SAUCE
From emerils.com
SEARED SCALLOPS WITH A CHAMPAGNE VANILLA BUTTER SAUCE | I CAN …
From pinterest.ca
STEAK AND SCALLOPS WITH CHAMPAGNE BUTTER SAUCE - 2 COOKIN MAMAS
From 2cookinmamas.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
SEARED LEMON GARLIC BUTTER SCALLOPS RECIPE - RECIPES.NET
From recipes.net
BEST PAN SEARED OR PAN FRIED SCALLOP RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
SEARED SCALLOPS WITH SAKE BUTTER SAUCE - BELLY RUMBLES
From bellyrumbles.com
PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE | RECIPE CART
From getrecipecart.com
PAN-SEARED SCALLOPS WITH LEMON BUTTER - ONCE UPON A CHEF
From onceuponachef.com
SEARED SCALLOPS WITH TOMATO SAUCE AND PARMESAN CREAM OF WHEAT
From ricardocuisine.com
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE KITCHEN
From forkinthekitchen.com
PAN SEARED SCALLOPS WITH LEMON BUTTER SAUCE - NORTH COAST …
From northcoastseafoods.com
PAN SEARED SCALLOPS IN CHARDONNAY BUTTER SAUCE - THE FOOD BLOG
From thefoodblog.net
SCALLOPS - CHAMPAGNE TRUFFLE CREAM - GOURMET ATTITUDE
From gourmetattitude.com
PAN SEARED SCALLOPS & LEMON GARLIC BUTTER PASTA - CUP OF CONSUELLA
From cupofconsuella.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love