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.