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Ingredients
| scallops: 14 oz |
| asparagus: 1 lb |
| oyster mushrooms: 5 oz |
| chives (chopped): 1 Tbl (chopped) |
| shallot onions: 2 (sliced) |
| salted butter: 1.5 oz |
| champagne wine: 4 Tbl |
Scallops in Champagne
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- 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 half the 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.