Prep 30 mins
Cook 0 mins
This is also great with any just about any fish. I also sometimes add in artichokes, or remove the shrooms and add seeded cucumber or sometimes just the sauce with capers.
- 1 lb fresh sea scallop, size 20-30
- 1⁄4 lb baby shrimp
- 2 ounces sliced fresh mushrooms
- 1 1⁄2 teaspoons chopped shallots
- 1⁄3 pint heavy whipping cream
- 8 ounces champagne
- 1 cup water
- 1 1⁄2 ounces unsalted butter
- 1 tablespoon sifted flour
- white pepper
- Start with a cold 8-10 inch skillet (non-stick skillet, or like chef Jacques, copper). Grease the skillet with a thin coating of butter. Add shallots, scallops, shrimp, mushrooms, Champagne, water and salt and pepper to the cold skillet. Put on the heat and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and strain out the scallops, shrimp and mushrooms and keep them warm.
- Mix flour and remaining butter to form a paste. Return the stock (minus the seafood and mushrooms) to the stove ad bring to a hard boil. Reduce stock by 40%. Add the butter paste to thicken. Add cream and return to a hard boil, stirring until all flour is dissolved and sauce is thick and creamy. Return seafood and mushrooms to pan, bring to a boil and serve immediately
- If I make this for an everyday dish I use margarine and whole or fat free milk, but for company I make it the FAT way!