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Scallops with a Champagne Sauce

Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.

SeafoodFrenchScallopsSophisticatedDinner PartyChampagne
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
31.2g
per serving
124.8 g total
Fat
90.6g
per serving
362.4 g total
Protein
28.2g
per serving
112.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg Yolks
free-range
125
g
Butter
150
ml
Double Cream
15
g
Gruyère
finely grated
175
g
Butter
for sauce
150
ml
Double Cream
for sauce
Fruits
0.5
piece
Lemon Juice
juice only
GrainsCereals
25
g
Plain White Flour
15
g
Breadcrumbs
fine
Liquids
150
ml
White Wine
150
ml
Fish Stock
150
ml
Champagne
NutsSeeds
1
unit
Salt
to stand the shells on
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tbsp
Chervil
fresh, finely chopped
1
tbsp
Tarragon
fresh, finely chopped
1
tbsp
Chives
finely chopped
Seafood
8
piece
Scallops
in shells, well-scrubbed
Vegetables
310
g
Baking Potatoes
1
piece
Banana Shallot
finely chopped
1
piece
Carrot
finely diced
4
piece
Baby Leeks
trimmed
2
stick
Celery
cut in half lengthways then widthways
2
piece
Shallots
medium, finely sliced
2
piece
Tomatoes
skinned, deseeded and finely diced
100
g
Dulse Seaweed

Method

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