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Name: Scallops in Champagne Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lb (900 g) scallops; 2 tb (30 ml) flour; 2 tb (30 ml) shallots, finely; Salt; 4 tb (60 ml) dry bread crumbs.; 2 c Champagne ("Brut", or "Extra; 4 tb (60 ml) low-fat or non-fat

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INGREDIENTS

2 lb (900 g) scallops
2 tb (30 ml) flour
2 tb (30 ml) shallots, finely
Salt
4 tb (60 ml) dry bread crumbs.
2 c Champagne ("Brut", or "Extra
4 tb (60 ml) low-fat or non-fat

Servings

INSTRUCTIONS

Combine the Champagne and the shallots in a large saucepan (large enough to hold the scallops) and bring to a boil over high heat. Reduce the heat to medium and simmer until the amount of liquid is reduced by half. Add the scallops and continue to cook over medium heat for 5 to 7 minutes, until the contents of the pan almost reach a boil and the scallops have become firm and white. The scallops should be under-done at this point. Remove the scallops with a slotted spoon and place in an oven proof gratin dish, quiche pan, or other shallow container. Thoroughly mix the flour with the sour cream and add to the liquid remaining in the pan, stirring to combine thoroughly. Bring the liquid to a boil and continue to boil over high heat until it is the consistency of heavy cream. This may take from 2 to 5 minutes, depending on how much liquid the scallops gave up. Spoon the liquid over the scallops, sprinkle with the bread crumbs, and place under a pre-heated broiler until the bread crumbs have browned, 2 to 4 minutes. Serve immediately. Serves 4 to 6, or 8 as an appetizer. Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood on Sep 06, 1998

NOTES

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Scallops in Champagne Sauce

2 lb (900 g) scallops
2 tb (30 ml) flour
2 tb (30 ml) shallots, finely
 Salt
4 tb (60 ml) dry bread crumbs.
2 c Champagne ("Brut", or "Extra
4 tb (60 ml) low-fat or non-fat

Combine the Champagne and the shallots in a large saucepan (large enough to  hold the scallops) and bring to a boil over high heat. Reduce the heat to  medium and simmer until the amount of liquid is reduced by half. Add the  scallops and continue to cook over medium heat for 5 to 7 minutes, until  the contents of the pan almost reach a boil and the scallops have become  firm and white. The scallops should be under-done at this point. Remove the  scallops with a slotted spoon and place in an oven proof gratin dish,  quiche pan, or other shallow container. Thoroughly mix the flour with the  sour cream and add to the liquid remaining in the pan, stirring to combine  thoroughly. Bring the liquid to a boil and continue to boil over high heat  until it is the consistency of heavy cream. This may take from 2 to 5  minutes, depending on how much liquid the scallops gave up. Spoon the  liquid over the scallops, sprinkle with the bread crumbs, and place under a  pre-heated broiler until the bread crumbs have browned, 2 to 4 minutes.  Serve immediately. Serves 4 to 6, or 8 as an appetizer.    Posted to MM-Recipes Digest  by Julie Bertholf & Simon Wood  <jewel1@ix.netcom.com> on Sep 06, 1998

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1.3mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.