SCALLOPS IN CHAMPAGNE CREAM SAUCE WITH TRUFFLE SALT

By • April 15, 2010 • 2 Comments

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Author Notes: This recipe is based on a traditional local recipe using local sea scallops and champagne. - Jamie@lifesafeastJamie@lifesafeast

Food52 Review: So luscious and decadent, every bite of this dish is a delightful indulgence. Jamie's instruction to squeeze fresh lemon juice on the pasta before a bath in the champagne cream gives what might otherwise be a heavy sauce just the right amount of sparkle and lift. The champagne-infused shallots provide intense little bursts of flavor and the earthy truffle salt, as it dissolves, melds all of the components of this dish perfectly together. It is no surprise that the clear richness of the seared scallops comes through so well atop it all. Consider halving the recipe for the sauce -- it really is plenty for two, and will allow you to enjoy a few more bubbles over dinner. - Jennifer AnnA&M

Serves 2 - 3

  • 4 pieces scallops per person
  • 3 pieces medium shallots (1.5 oz)
  • 1 cup white Champagne
  • 1 cup heavy cream
  • Freshly ground black pepper
  • splashes Olive oil or butter for sautéeing scallops
  • Large pinches Sea salt with truffles
  • 7 ounces fresh pasta per person
  • Olive oil and lemon juice to taste
  1. In a large pot, start the water boiling for the pasta. If it comes to a boil before you are ready to make the pasta, simply lower the heat and allow to very slowly simmer until the sauce and scallops are nearly cooked.
  2. Rinse the scallops then pat dry with paper towels.
  3. Peel, trim and mince the shallots.
  4. Place the minced shallots with the champagne in a small, heavy bottom saucepan and, over medium heat, cook until the champagne is almost (but not quite) evaporated, stirring often. There should be just a tablespoon or two of champagne left in the pan.
  5. Lower the heat under the saucepan and add the cream, stirring, and allow to cook just a few minutes until slightly thickened. Season with freshly ground black pepper.
  6. Meanwhile, when the champagne is partly evaporated, start the scallops. Heat a skillet or frying pan over medium heat and add just enough olive oil or butter to grease the bottom and, when hot, add the scallops and allow to cook, turning occasionally, until golden and crispy on both sides and cooked through (you will see the scallops turn from translucent to opaque white all the way through), lowering the heat if the scallops look browned enough on the top and bottom but don’t appear cooked completely through. This should take up to 5 minutes per side for very thick scallops.
  7. If the sauce is done before the scallops are cooked through, simply turn off the heat under the sauce and then very gently reheat the sauce when ready to serve, if necessary.
  8. Cook the fresh pasta (which only takes 3 minutes or so) in salted boiling water then drain. Place the pasta in a bowl and add a few glugs of olive oil, the juice of about half a lemon or to taste and a good grinding of black pepper. Toss and dress the plates with a serving of pasta each.
  9. Place a few spoonfuls of the Champagne Sauce on the pasta then place the scallops on top of the sauce. Sprinkle the scallops with Truffle Salt and serve accompanied by a glass with extra sauce if desired. Serve with a glass of chilled Champagne.
  10. This recipe easily makes enough sauce to serve 4 people. I served 2 and had sauce leftover for another dish the following lunch.
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Tags: champagne, pasta, romantic, savory, shallots, special occasion

Comments (2) Questions (1)

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Sdc12568

almost 3 years ago Laurenzim

loved this recipe!! i think the key is really reducing the sauce so it is thick and creamy!! i used truffle oil, as I didn't have the truffle salt and it was delish, as pretty much everything with truffles and scallops are!!!

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about 3 years ago Stasia

This recipe was amazing! I ended up adding more truffle salt than the recipe called for (added it to the sauce and also to the scallops when they were cooking). I did have some trouble making the sauce thicken. It doesn't look nearly as thick as in the picture (but it still tasted unbelievable!). Would it help to add some starch?