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Scallops in champagne

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (serves 4):


Cook asparagus in a pan of boiling water for 6 minutes.
Strain, then cut into three, removing the hard end.

Rinse scallops under cold, running water, then steam for 4 minutes.
Saute in 20g butter for a minute on each side.
Add champagne, leave to reduce.
Keep scallops warm.

Saute shallots in remaining butter, then add mushrooms.
Cook over a high heat for 4 minutes.
Add asparagus and cook for 3 minutes.

Serve immediately.
Advice: Enjoy piping hot, sprinkled with chives.

Recommended wines:
- Alsace: Riesling, Gewurstraminer
- Bordeaux: Graves comme Château Carbonneux
- Burgandy: Saint Véran, Pouilly fuissé, Meursault
- Loire Valley: Sancerre, Pouilly fumé
- Provence: Bandol
- Rhône Valley: Tavel

User comments

another free recipe every day

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