SCALLOPS IN CHAMPAGNE SAUCE
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
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
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