Scallops in Champagne

1. 1

   Cook asparagus in a pan of boiling water for 6 minutes.

2. 2

   Strain, then cut into three, removing the hard end.

3. 3

   Rinse scallops under cold, running water, then steam for 4 minutes.

4. 4

   Saute in half the butter for a minute on each side.

5. 5

   Add champagne, leave to reduce.

6. 6

   Keep scallops warm.

7. 7

   Saute shallots in remaining butter, then add mushrooms.

8. 8

   Cook over a high heat for 4 minutes.

9. 9

   Add asparagus and cook for 3 minutes.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.