Scallops in Champagne Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. 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.
2. 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
3. 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!
|
|