Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Gourmet Scallops
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- #34201
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 tablespoons butter
2 large chopped leeks
1 cup brut champagne
3/4 cup whipping cream
20 scallops
3 tablespoons caviar
2 teaspoons fresh chopped tarragon
directions
Melt 2 tablespoons butter in a heavy large skillet over medium heat. Add the leeks and saute until tender but not brown, about 20 minutes. Add the Champagne and boil until liquid is reduced to 1/2 cup, about 4 minutes.
Transfer leek mixture to a strainer set over a bowl, press on leeks to extract as much liquid as possible. Transfer leeks to small bowl, season to taste with salt and pepper. Return liquid to same skillet, add cream and boil until reduced to 3/4 cup about 4 minutes. Transfer sauce to bowl and cool 1 hour.
Melt remaining butter in a large nonstick skillet over medium heat. Season scallops with salt and pepper. In batches, add scallops to skillet and saute until just cooked through and golden brown, about 3 minutes per side for each batch. Transfer to plate.
Spoon leeks in small mounds around rim of each plate, spacing equally. Top each mound with 1 scallop. Stir caviar and tarragon into sauce, spoon sauce into center of each plate and serve.
added by
supersalad
nutrition data
384 calories, 28 grams fat, 11 grams carbohydrates, 13 grams protein per serving. This recipe is low in carbs.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
October 2, 2013
My husband and I celebrated our first wedding anniversary with this recipe. I wanted to use fancy ingredients and it pretty much fit the bill with scallops, caviar and champagne! I really feel that this only serves two people but I guess we also maybe made more of a meal out of it.
July 17, 2011
We tested this recipe for National Caviar Day. It is a bit of work, and not cheap to make, but WOW is it impressive (and delicious)! The champagne flavor will come through in the leeks and the sauce, so don't go for a really cheap kind. You don't need a bottle of Dom either. For the caviar, you can get away with a cheaper kind. It gets a little lost in the sauce and really only adds some saltiness flavor-wise. Sprinkle a little on the scallops for garnish if you wish. Great for a special dinner.