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Scallops, Clams & Champagne Sauce

A good excuse to open a bottle of bubbles!


  • Champagne Sauce


  • 1.

    Gently fry the onion, garlic and celery in butter till soft.

  • 2.

    Add the Champagne and reduce by half. Add remaining ingredients and reduce by half.

  • 3.

    Strain into another pot and bring back to a simmer.

  • 4.

    Whisk butter in off the heat and season with salt.

  • 5.

    Steam clams open in a little water and cool. Reserve cooking liquor.

  • 6.

    Blanch samphire in boiling water

  • 7.

    Fry seasoned scallops in olive oil in a hot pan.

  • 8.


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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Sparkling Rose are the best wines to pair with Scallops, Clams & Champagne Sauce.


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