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Seared Scallops with Champagne Sauce Two Stars

Seared Scallops with Champagne Sauce

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

5 Tbsp. Nature's Place Organic Olive Oil, divided
2 leeks, white and light green parts only, well rinsed, finely chopped
1/2 tsp. Taste of Inspirations Fleur de Sel salt, or to taste, divided
3/4 cup finely chopped shallots
1 Tbsp. chopped fresh Nature's Place Organic Thyme
1 cup apple cider
2 cups Champagne or sparkling white wine
24 sea scallops, rinsed and patted dry
1/4 tsp. freshly ground black pepper, or to taste, divided
1 Tbsp. unsalted butter
1/3 cup pomegranate seeds for garnish (optional)
chopped chives for garnish (optional)

directions:

1. In a large pan over medium-high heat, heat 2 1/2 Tbsp. of the oil. When oil is shimmering, add leeks and cook, stirring occasionally, until golden, about 10 minutes. Using a slotted spoon, transfer leeks to a plate lined with paper towels. Sprinkle with 1/ tsp. of the salt and set aside.
2. Reduce heat to medium and add shallots to skillet. Cook, stirring often, for 2 minutes. Add thyme and cook 1 minute. Add cider and scrape up browned bits in pan. Raise heat to high and add Champagne or sparkling wine. Bring to a boil, reduce heat to medium, and simmer until liquid is reduced by half, about 10 to 12 minutes. Pour sauce through a sieve set over a medium bowl, pressing on solids in sieve to release all the juices.
3. In same pan, add 1 1/2 Tbsp. of the oil and heat over medium-high heat. Season the scallops with pepper and remaining 1/4 tsp. salt. Add half the scallops to pan and cook until browned, about 3 minutes per side. Transfer to a plate and tent with foil. Repeat with remaining scallops, adding remaining 1 Tbsp. oil if needed. After scallops are done cooking, discard any remaining oil in pan.
4. Pour Champagne sauce into pan and heat over medium-high heat, scraping up browned bits. Whisk in the butter. Season to taste with additional salt and pepper if desired.
5. To serve, place 3 scallops on each of 8 small plates. Spoon sauce around and over scallops. Top with reserved leeks and pomegranate seeds and chives, if using.
Source: Hannaford fresh Magazine, November - December 2013

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Quantity Ingredients  
5 Tbsp. Nature's Place Organic Olive Oil, divided  
2 leeks, white and light green parts only, well ri  
1/2 tsp. Taste of Inspirations Fleur de Sel salt,  
3/4 cup finely chopped shallots  
1 Tbsp. chopped fresh Nature's Place Organic Thyme  
1 cup apple cider  
2 cups Champagne or sparkling white wine  
24 sea scallops, rinsed and patted dry  
1/4 tsp. freshly ground black pepper, or to taste,  
1 Tbsp. unsalted butter  
1/3 cup pomegranate seeds for garnish (optional)  
chopped chives for garnish (optional)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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