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Scallops with champagne

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Cook the asparagus in a pan full of boiling water for 6 minutes. strain them and cut them in 3 removing the extremities. Clean the scallops in some cold water and place them onto a basket steamer and cook them for 4 minutes.
In a frying pan, fry them quickly in 30g of butter, a minute for each side. Pour 2/5 cup of champagne and reduce. Keep warm in a dish.
In a frying pan, cook the shallots for 2 minutes in the rest of the butter and add the chanterelles. Cook for 4minutes on a high heat. Add the asparagus and cook for 3 minutes. Serve hot with choped chives, enjoy !

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