Sea Scallops and Shrimp With Champagne Butter Sauce
Updated Oct. 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 25 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons butter
- 1½pounds small white mushrooms or wild mushrooms
- Salt to taste
- ½cup finely chopped shallots
- 1cup dry champagne or white wine
- 2cups heavy cream
- 2½pounds sea scallops, cut into ½-inch cubes
- 2½pounds medium-size shrimp, shelled and deveined
- Freshly ground pepper to taste
- ¼teaspoon Tabasco
- 2tablespoons fresh lemon juice
Nutritional analysis per serving (12 servings)
368 calories; 21 grams fat; 13 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 34 grams protein; 750 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
- Step 2
Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.
Private Notes
Comments
This dish was a great hit. I cut it in half, used a bit less cream and added a bit of water and also only had to use frozen shellfish. Used 1 lb each of shrimp and scallops; cooking gently in the cream/ mushroom mix resulted in sweet and tender fish. I substituted double the lime juice for lemon ( I have lime trees) and I substituted sliced baby Bella mushrooms for the white button mushrooms. I also added a garnish of chopped fresh tomato. Served on fresh pasta--magnificent!
Added cooked artichoke hearts cut into small pieces just before adding the cream. Added black olives just before the lemon juice. I didn’t have champagne (?!?, right?) so used Pinot Grigio instead. Served over rice but next time will add spinach with the shrimp and scallops for some color and serve over linguine.
I scaled back the recipe for 2, served over steamed rice. Subbed cooked lobster tail pieces for the shrimp. Sautéed the scallops in butter first and removed them, then proceeded with the recipe. After reducing the cream mixture, added back the shellfish and some frozen peas just to heat. Garnished with basil chiffonade.
I made this dish for NYE dinner last night. It was good, but a little bland. Could have used more lemon juice and maybe capers. I only used 1 lb each of scallops and shrimp as there are only two of us. I used baby bella mushrooms instead of the white. However, I made the full recipe for the sauce, which was the perfect quantity, as I served this over pasta. I think this would have been pretty dry if I had used the full 3 lbs of shellfish. All in all, it was a delicious meal.
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