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Braised Scallops in Champagne Sauce with Sliced Kiwi
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(Recipe ID: 751)
Serves 4 to 6
Preparation time: 30 minutes; Cook time: 45 minutes
Source: Ernie's - Adapted from "Favorite Restaurant Recipes", Compiled by Bon Appetit Magazine, 1982, The Knapp Press, Los Angeles
Silky smooth sauce with delicately simmered scallops. A luxurious dish learned directly from Chef Jacky Robert.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3 Tablespoons Unsalted Butter
- 2 large Shallots, minced
- 1 1/2 cups Brut Champagne
- Salt and White Pepper, to taste *
- pinch Szechuan Pepper *
- 2 pounds Fresh Deep Sea Scallops
- 3 cups Whipping Cream
- 4-5 Tablespoons Butter, cut into pieces
- 3 Ripe Kiwi Fruit, peeled and sliced about 1/8" thick
Instructions
- Heat the 3 tablespoons of butter in a large skillet over medium heat. Add shallots and saute lightly.
- Pour in Champagne and simmer until reduced by about half. Season with salt and white pepper.
- Add scallops, top with a piece of buttered parchment or waxed paper and simmer gently until just cooked through, about 3 to 4 minutes. Remove scallops with a slotted spoon and keep warm.
- Increase heat and reduce juices to a glaze.
- Blend in cream and simmer until thickened, about 20 minutes.
- Whisk in remaining butter and adjust seasonings.
- Divide sauce among warmed dinner plates. Arrange scallops over sauce and top each with a slice of kiwi and serve.
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