Total Time
20mins
Prep 5 mins
Cook 15 mins

This is lovely either on a small nest of angel hair pasta, or my favorite, a bed of baby spinach leaves. Serve with French Bread Sticks and the rest of the Chablis.

Ingredients Nutrition

Directions

  1. In a medium pan over medium heat lightly poach the scallops in wine for 4 minutes-you do not want them fully cooked.
  2. Remove with a slotted spoon and set aside.
  3. Add Brie to wine and simmer-you want the cheese melted.
  4. Reduce sauce by half.
  5. Add cream to the wine/cheese sauce and simmer until the sauce begins to thicken.
  6. Return scallops to pan.
  7. Cook for 2-3 minutes more, but no longer or you will have rubber scallops.
  8. When Sauce is thick and creamy pour over pasta or spinach leaves, divide scallops between the two plates.
  9. Serve.

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