Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce
Show: Emeril LiveEpisode: Cooking with Champagne
Rate This RecipeRead users' reviews (15)
- Recipe categories: Shellfish, Scallop, Dairy, Vegetables, Shallot,
- recipe
- ratings & reviews(15)
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Average Rating:
Total Reviews: 15
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By franniebananie
on March 22, 2011
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This was fantastic. As long as you're careful and read the recipe properly (I'm talking to you jolsson_9481687, you will have a perfect result.
By CSW243
EASTON, PA
on February 13, 2011
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This is one of my most favorite meals of all time. I'm not the cook of the house, so I can only speak to how delicious this was. My fiance made it for me a few months ago. He just asked me what I want for our Valentine's Day dinner...this was my choice. Highly recommend, I could have licked the plate clean. Can not wait until tomorrow!
By Sorceress06
Maryland
on January 03, 2011
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I have made this sauce on three separate occasions and each time, my sauce separated before I could put all of the butter in the dish. I tried to remove the pan from the heat periodically, per the instructions, but when I got to a certain level, separation became inevitable. Definitely not an easy recipe to pull off...at least for me. Basically, I ended up with melted butter.
By scsunlimited
Sarasota, FL
on November 05, 2010
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This was good, but not outstanding. Sauce was good but didn't give the flavor bang for the expense of the champagne, vanilla or butter.
By luv_to_cook61
Everett, WA
on August 12, 2010
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Fantastic and so easy to make. Don't put off the vanilla - it's the secret ingredient in this recipe.
By phlychk_11418933
napa, CA
on February 15, 2010
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You cannot go wrong with this recipe. I used it as an entree and served it with a rice and orzo pilaf. All you Valentine's should try this!
By heatherlw2004_7...
simi valley, CA
on July 31, 2009
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If you like scallops this is completely one of the BEST recipes ever. Very easy to make, absolutely beautiful and with out a doubt mouth watering. Will make this whenever possible. Thanks Emeril
By jmhansen_05_117...
Overland Park, KS
on April 04, 2009
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Served this as an appetizer for a special engagement dinner I did for my friend. Everyone loved it. My significant other doesn't care much for seafood and has asked me to make these again as a main course!!
This recipe is a keeper!
By jolsson_9481687
Franklin, TN
on August 18, 2008
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Loved the scallops but the sauce had too much of a vanilla taste. If I fix it again, I would use only 1/2 of a vanilla bean. Great presentation though.
By rosensully_8177306
Hilton Head Isl...
on August 20, 2007
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My husband wanted me to try this recipe for company. He was intriqued by the champagne-vanilla combination. I had my doubts.
I have to admit, they were delicious and my guests loved them and requested the recipe.
I did not adjust the recipe. The scallops were beautifully browned but still tender inside and the sauce was excellent.