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Scottish Scallops in an English 'Champagne' Sauce

A delicious and simple scallop dish with champagne sauce

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 315 kcal
Author Adrian York


  • 150g unsalted English butter at room temperature
  • 14 Queen scallops
  • 2 tbsp olive oil
  • 125g long grain rice
  • 115g samphire
  • 1 shallot finely chopped
  • 100ml sparkling white wine
  • 2 tsp salmon roe
  • 1 pinch salt


  1. Place your rice in a sieve and rinse under cold running water.

  2. Boil a kettle and pour the water into a saucepan bringing the water back to a boil. Use 1 3/4 the volume of the rice to be cooked. Add a pinch of salt.

  3. Place the rice in the boiling water, stir once, bring the temperature down to simmer, then cover and leave for 18 minutes.

  4. Take the rice off the heat and leave to steam for 5 minutes.

For the 'Champagne' sauce

  1. Add the sparkling wine to the shallots in a small saucepan, simmer and reduce by 2/3.

  2. Take the pan off the heat and stir a small knob of butter into the sauce.

  3. Place the pan back at a medium heat and gradually add the rest of the butter constantly stirring.

  4. When the butter starts to froth take off the heat. Add 2 teaspoons of crushed salmon eggs to the sauce, stirring well.

For the scallops

  1. Dry the scallops between sheets of kitchen paper.

  2. Pour the olive oil into the frying pan and place on a high heat.

  3. Place the scallops in the pan, leaving space between them

  4. Cook the scallops for 2 minutes on each side.

For the samphire

  1. Boil a kettle and pour the water into a saucepan, bringing the water back to a boil.

  2. Place the samphire in the water and simmer for 3 minutes.