CHAMPAGNE MANGO RECIPE RECIPES
SCALLOPS WITH CHAMPAGNE AND PEA SAUCE RECIPE | GOURMET ...
Steps:
- For Champagne and pea sauce, heat 30gm butter and oil in a large saucepan over medium-high heat. Add shallots and garlic, and cook, stirring occasionally until softened (4-5 minutes). Deglaze pan with Champagne and simmer until reduced by half (3-5 minutes). Add peas and stir to combine. Transfer mixture to a high-speed blender, add spinach and blend to a thick purée. Add remaining butter, season to taste and blend until combined. Transfer Champagne and pea sauce to a small saucepan and keep warm until ready to serve.
- Separate the scallops from their shells, rinse shells, dry and set aside. Preheat a lightly greased barbecue flat plate or frying pan to high. Drizzle chorizo with oil and cook, tossing until golden (1-2 minutes). Remove from pan and drain on paper towel. Working quickly, add scallops and sear for 30 seconds each side or until golden and opaque in the middle. Season to taste.
- Spoon warm Champagne and pea sauce into scallop shells and top with a scallop and a little chorizo. Drizzle with extra olive oil and scatter with chervil.
Nutrition Facts : ServingSize Serves 6 - 8
SCALLOPS WITH CHAMPAGNE AND PEA SAUCE RECIPE | GOURMET ...
Steps:
- For Champagne and pea sauce, heat 30gm butter and oil in a large saucepan over medium-high heat. Add shallots and garlic, and cook, stirring occasionally until softened (4-5 minutes). Deglaze pan with Champagne and simmer until reduced by half (3-5 minutes). Add peas and stir to combine. Transfer mixture to a high-speed blender, add spinach and blend to a thick purée. Add remaining butter, season to taste and blend until combined. Transfer Champagne and pea sauce to a small saucepan and keep warm until ready to serve.
- Separate the scallops from their shells, rinse shells, dry and set aside. Preheat a lightly greased barbecue flat plate or frying pan to high. Drizzle chorizo with oil and cook, tossing until golden (1-2 minutes). Remove from pan and drain on paper towel. Working quickly, add scallops and sear for 30 seconds each side or until golden and opaque in the middle. Season to taste.
- Spoon warm Champagne and pea sauce into scallop shells and top with a scallop and a little chorizo. Drizzle with extra olive oil and scatter with chervil.
Nutrition Facts : ServingSize Serves 6 - 8
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