Scallops In Champagne Sauce With Port Glaze Recipe

Name: Scallops In Champagne Sauce With Port Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: GLAZE; 2 cups ruby port; 6 T butter; 2 T sugar; SCALLOPS; 1 T butter; 2 T olive oil; 1/2 cup finely chopped shallots; 32 sea scallops; 1 1/2 cups whipping cream; 3/4 cup champagne; 1/2 tsp dried thyme

Servings: persons

GLAZE
2 cups ruby port
6 T butter
2 T sugar
SCALLOPS
1 T butter
2 T olive oil
1/2 cup finely chopped shallots
32 sea scallops
1 1/2 cups whipping cream
3/4 cup champagne
1/2 tsp dried thyme

1
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.
2
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
3
divide sauce and scallops equally among 8 plates. Drizzle port glaze over.

2272

kcal

Calories

228

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: GLAZE, 2 cups ruby port, 6 T butter, 2 T sugar, and more.

Yes, Scallops In Champagne Sauce With Port Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops In Champagne Sauce With Port Glaze

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