Hampton Bay Sparkling Scallops

  • Yield 6 servings

For a sophisticated dinner, this is a great first course.


2 cups Champagne (brut or extra dry) or white wine
2 tablespoons shallots, finely chopped
4 sprigs fresh thyme
2 pounds sea scallops
2 tablespoons flour
4 tablespoons sour cream
1 tablespoon Dijon-style mustard
-- Salt and freshly ground pepper to taste
4 tablespoons fresh bread crumbs


  1. Mix Champagne, shallots, and thyme in a large saucepan; bring to a boil over high heat. Reduce heat to medium; simmer until liquid is reduced in volume by half. Remove sprigs of thyme. Stir in scallops and continue to cook over medium heat for 5 to 7 minutes, until the contents of the pan almost reach a boil and the scallops have become firm and white; scallops should be underdone at this point. Remove scallops with a slotted spoon and place in an ovenproof au gratin dish.
  2. Mix flour, sour cream, and Dijon-style mustard thoroughly in a separate bowl. Stir flour mixture into remaining liquid in the pan; mix in completely. Bring to boil over high heat until it is the consistency of heavy cream; this may take 2 to 5 minutes depending on how much liquid the scallops released.  Add salt and pepper to taste. Spoon the liquid over the scallops and sprinkle with bread crumbs. Place under a preheated broiler until bread crumbs have browned, approximately 2 to 4 minutes. Serve immediately.

Recipe reprinted with permission from The Junior League of Norfolk-Virginia Beach’s Toast to Tidewater (The Junior League of Norfolk-Virginia Beach, Inc., Norfolk, Virginia, 2004).



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