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Tagliatelle and scallops in champagne sauce

Ingredients (Serves 4)

700 to 800 gr of tagliatelle / 16 sea scallops / 2 shallots / 50g butter / 30cl champagne

1 egg yolk/

50g cream / salt and pepper to taste.

Ingredients (Serves 4)

700 to 800 gr of tagliatelle / 16 sea scallops / 2 shallots / 50g butter / 30cl champagne

1 egg yolk/

50g cream / salt and pepper to taste.

Method :

Put 2 litres of water on to boil.

In the meantime, peel and chop the shallots.

Then, put pasta in to boil for 8 to 9 minutes.

Clean and dry the scallops.

Sauté them in the butter and season to taste. Remove the scallops and keep warm.

Pour the champagne into the pan. Cook for about 10 minutes on low heat.

Reduce the scallops cooking juice to half.

Beat the egg yolk and the cream and stir into the cooking juice. Mix well

Serve the tagliatelle pasta and the scallops with the champagne sauce.

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