24-30 medium to large sea scallops (I guage 4-5 per person)
1 1/2 split (a small half bottle) of champagne
1/2 -1 cup chicken broth (depending on the consistency you like
1 lb white asparagus (found usually at your local grocer) cut into 1" pieces and roasted. NOTE. White asparagus is very tender, it is necessary to only cut off the very bottom and use all of the stem
1 box of frozen artichoke hearts (Birds Eye you can always find) thawed
1 box Angel Hair pasta
1 1/2 cups heavy cream
1 large shallot fine chopped
Salt and pepper to taste
Butter and olive oil to saute both the shallots, roast the asparagus and saute the scallops
Grated parmesan and fresh chopped parsley to garnish
This is a great seafood dish with a bit of a twist. Inspired from Sandra Lee’s artichokes in champagne. I had been making a similar dish for years and though I would incorporate some scallops and pasta and make it a creamy white pasta which was elegant for serving around the holidays or any time during the winter season. It is relatively easy and serves up too 6 people. Serve with a nice salad and some roasted grape tomatoes and you have a great dinner.
1Preheat oven to 400, line a cookie sheet with aluminum foil and put asparagus on the foil, drizzle with a little olive oil, salt and pepper and toss with you hands to mix. Bake 15 minutes until slightly soft but not over done. Remove and set aside to cool.
2While the asparagus roasts, make the champagne cream sauce, In a medium size pot, saute in 1 teaspoon of butter the diced shallot and cook for just 3 or so minutes until tender, all a dash of salt and pepper, champagne the entire split, the broth and cream, still until combined, cook on low for a few minutes while you start the pasta and scallops. The asparagus will heat back up once it goes into the sauce so do not worry if it cools off.
3Cook pasta in salted water accordingly to directions
4In a large saute pan, melt a combination of butter and olive oil. Just enough to quote the bottom. Non-stick pan works best. Saute scallops over medium high heat and turn often just a minute or so on each side. For this dish I try not to sear them but rather just lightly saute them so they are not brown.
5While the scallops cook add the artichokes, roasted asparagus and salt and pepper to the champagne sauce to heat up, just for a minute or so. Also, drain the pasta.
6Mix the past, the sauce and the scallops and gently toss. Top with grated parm and fresh parsley.
7I like to serve this with simple roasted grape tomatoes tossed with olive oil, Italian seasoning, salt and pepper and maybe some nice crunchy bread. Very simple.
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