Best Scallops In Champagne Sauce Recipes

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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

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

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

SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE



Seared Scallops With Champagne Saffron Sauce image

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

saffron thread (a generous pinch)
4 tablespoons butter
20 large scallops, with any juices reserved
4 tablespoons dry champagne (and then you can drink the rest! -- ) or 4 tablespoons sparkling wine (and then you can drink the rest! -- )
1 1/4 cups heavy cream
1/2 a lemon
salt and pepper
flat leaf parsley sprig, to garnish

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 :).

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.

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