Scallops In Champagne Sauce With Port Glaze Recipes

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.

Steps:

• FOR GLAZE: Bring 2 cups port to boil in heavy small saucepan over medium high heat. Add 6 T butter and 2 T sugar and stir until butter melts and sugar dissolves. boil until misture is syrupy and reduced to about 2/3 cup, about 14 minutes. Remove glaze from heat. Season to taste with salt and pepper. FOR SCALLOPS: Melt butter with oil in heavy large skillet over high ehat. Add shallots; saute 1 minute. Sprinkle scallops with salt and pepper. Add to skillet; saute until just cooked through, about 2minutes per side. Using slotte spoon, transfer scallops to platter. Add cream, champagne and thyme to skillet. boil until mixture is reduced to sauce consistency, about 8 minutes. Season with salt and pepper. Return scallops to skillet. Stir until heated through, about 1 minute divide sauce and scallops equally among 8 plates. Drizzle port glaze over.

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 :).

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!

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.

Steps:

• For Port Glaze: Boil 2 c. port, add 6 T butter is tbsp increments, 2 T sugar, stir till dissolved. Boil until syrupy--this takes awhile--upwards of 15/20 mins is not uncommon. FOR SCALLOPS: Cook shallots in O.Oil and butter for 1 minutes. Add scallops and cook for about 2 mins (DO NOT OVER COOK) and remove scallop. Add cream, champagne and thyme and boil for 8 mins. Plate by pooling some of the cream sauce, then place scallops on top of sauce and drizzle more cream sauce atop scallops; top with dribs and dribbles of the port glaze, to taste.

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.