Vieras Y Langostinos Al Cava Recipe
Glazed sea scallops and jumbo shrimp in champagne sauce
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Ingredients
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Seafood
Sauce
Garnish
Method
Preparation of Seafood
- 1
Prepare the Scallops
Rinse the sea scallops under cold water and pat dry with paper towels. Season lightly with salt and pepper.
- 2
Prepare the Shrimp
Peel and devein the jumbo shrimp, leaving the tails on for presentation. Rinse under cold water and pat dry. Season with salt and pepper.
Cooking the Sauce
- 3
Sauté Aromatics
In a large skillet, melt the butter over medium heat. Add the finely chopped shallots and minced garlic, and sauté until translucent, about 2-3 minutes.
- 4
Deglaze with Champagne
Pour in the champagne and bring to a simmer. Allow it to reduce by half, about 5-7 minutes.
- 5
Add Cream
Stir in the heavy cream and continue to cook for another 3-4 minutes until the sauce thickens slightly. Season with salt and black pepper.
- 6
Finish with Chives
Remove the sauce from heat and stir in the chopped chives. Set aside.
Cooking the Seafood
- 7
- 8
Cook the Shrimp
In the same skillet, add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat.
Serving
- 9
Plate the Dish
On a serving platter, arrange the cooked scallops and shrimp. Drizzle the champagne sauce over the seafood.
- 10
Garnish and Serve
Garnish with lemon wedges and chopped fresh parsley. Serve immediately.
