Pasta with Scallops and Champagne Cream Sauce

Serves: 8Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 bottle (750 ml) dry champagne
  • ⅓ cup white wine vinegar
  • ⅓ cup minced shallot
  • 4 cups heavy cream
  • 2 Tbsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ¾ lb. sea scallops
  • 1 lb. angel hair pasta, cooked
  • 2 Tbsp. chopped parsley

Directions

  • Combine the champagne, vinegar, and shallots in a 6-quart saucepan over high heat. Boil about 15 minutes until reduced to 2 cups.
  • Reduce heat to medium, add the cream and reduce to 3½ cups, or until thickened to the consistency of light gravy. Add the lemon juice, salt, pepper, and scallops to the sauce and heat until the scallops are cooked, 4 to 5 minutes.
  • Arrange pasta in serving bowls and top with sauce and scallops. Garnish with the parsley.

Recipe Information

Serves: 8

Ingredients

  • 1 bottle (750 ml) dry champagne
  • ⅓ cup white wine vinegar
  • ⅓ cup minced shallot
  • 4 cups heavy cream
  • 2 Tbsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ¾ lb. sea scallops
  • 1 lb. angel hair pasta, cooked
  • 2 Tbsp. chopped parsley

Directions

  • Combine the champagne, vinegar, and shallots in a 6-quart saucepan over high heat. Boil about 15 minutes until reduced to 2 cups.
  • Reduce heat to medium, add the cream and reduce to 3½ cups, or until thickened to the consistency of light gravy. Add the lemon juice, salt, pepper, and scallops to the sauce and heat until the scallops are cooked, 4 to 5 minutes.
  • Arrange pasta in serving bowls and top with sauce and scallops. Garnish with the parsley.

Nutrition Information

Nutrition Information
Amount per serving
Calories700
Total Fat45g
Saturated Fat28g
Cholesterol150mg
Sodium590mg
Total Carbohydrate50g
Dietary Fiber3g
Sugars4g
Protein20g