Scallops In Champagne Sauce With Port Glaze Recipes

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SCALLOPS IN CHAMPAGNE SAUCE



Scallops in Champagne Sauce image

This is also great with any just about any fish. I also sometimes add in artichokes, or remove the shrooms and add seeded cucumber or sometimes just the sauce with capers.

Provided by Teri8551

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh sea scallop, size 20-30
1/4 lb baby shrimp
2 ounces sliced fresh mushrooms
1 1/2 teaspoons chopped shallots
1/3 pint heavy whipping cream
8 ounces champagne
1 cup water
1 1/2 ounces unsalted butter
1 tablespoon sifted flour
salt
white pepper

Steps:

  • Start with a cold 8-10 inch skillet (non-stick skillet, or like chef Jacques, copper). Grease the skillet with a thin coating of butter. Add shallots, scallops, shrimp, mushrooms, Champagne, water and salt and pepper to the cold skillet. Put on the heat and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and strain out the scallops, shrimp and mushrooms and keep them warm.
  • Mix flour and remaining butter to form a paste. Return the stock (minus the seafood and mushrooms) to the stove ad bring to a hard boil. Reduce stock by 40%. Add the butter paste to thicken. Add cream and return to a hard boil, stirring until all flour is dissolved and sauce is thick and creamy. Return seafood and mushrooms to pan, bring to a boil and serve immediately
  • If I make this for an everyday dish I use margarine and whole or fat free milk, but for company I make it the FAT way!

Nutrition Facts : Calories 400.9, Fat 24.5, SaturatedFat 14.8, Cholesterol 169.8, Sodium 267.2, Carbohydrate 7.5, Fiber 0.2, Sugar 0.9, Protein 26.6

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

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