This is a beautifully delicate scallop dish that is served in a creamy mushroom sauce. It is ideal for a special dinner, serve with remaining Champagne.
Delicious and new way to cook scallops for me. I was concerned that scallops would be overcooked but they lightly poach in the champagne. I followed the French reviewers tip and used prosecco which was fine. I also added a splash of brandy. I found the liquid you have to reduce down still a bit watery so plated scallops after 2 mins cooking and added liquid to pan to reduce further so velvety and creamy. Will be doing again for special occasion. - 09 Oct 2017 (Review from Allrecipes UK & Ireland)