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A recipe by soFeminine.co.uk
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Scallops in champagne |
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Ingredients :
400g scallops
600g asparagus
150g oyster mushrooms
1 tablespoon chopped chives
20g shallots, sliced
40g butter
10ml champagne
Recipe :
Cook asparagus in a pan of boiling water for 6 minutes.
Strain, then cut into three, removing the hard end.
Rinse scallops under cold, running water, then steam for 4 minutes.
Saute in 20g butter for a minute on each side.
Add champagne, leave to reduce.
Keep scallops warm.
Saute shallots in remaining butter, then add mushrooms.
Cook over a high heat for 4 minutes.
Add asparagus and cook for 3 minutes.
Serve immediately.
Advice :
Enjoy piping hot, sprinkled with chives.
Recommended wines:
- Alsace: Riesling, Gewurstraminer
- Bordeaux: Graves comme Château Carbonneux
- Burgandy: Saint Véran, Pouilly fuissé, Meursault
- Loire Valley: Sancerre, Pouilly fumé
- Provence: Bandol
- Rhône Valley: Tavel
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