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Scallops with a creamy Champagne sauce

A tasty recipe to impress your guests!  

Préparation pour 6 personnes.



  • 20 medium-size sea scallops
  • 200g white mushrooms
  • 38cl Champagne
  • 1 egg yolk
  • 75g cream
  • 3 shallots or 1 onion
  • 50g butter



Mince the shallots or the onion, cut the mushroom into slices and cook them with half the butter.

Add in the scallops and cook them until slightly brown. Add salt and pepper and put the Champagne in. Cook it for 10 to 15 minutes over a low heat.

Separate the juice from the scallops and mushrooms and put them appart. Try to keep them warm. Put the juice over a high heat, add in the remaining butter. Add the egg yolk and the cream and turn the heat down immediatly. Stir well and season it if needed.

Serve the scallops covered in sauce.



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Champagne FRESNE Emilien

4 rue Eugène Moussé

+33 3 26 58 10 54
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Open everyday by appointment.

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