Pasta with Scallops and Champagne Cream Sauce

Adding champagne to this dish makes the flavor pop!

Serves: 8Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 1 bottle (750 ml) dry champagne
  • 1⁄3 cup white wine vinegar
  • 1⁄3 cup minced shallot
  • 4 cups heavy cream
  • 2 Tbsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 3⁄4 lb. sea scallops
  • 1 lb. angel hair pasta, cooked
  • 2 Tbsp. chopped parsley


  • Combine the champagne, vinegar, and shallots in a 6-quart saucepan over high heat. Boil about 15 minutes until reduced to 2 cups.
  • Reduce heat to medium, add the cream and reduce to 3 1⁄2 cups, or until thickened to the consistency of light gravy. Add the lemon juice, salt, pepper, and scallops to the sauce and heat until the scallops are cooked, 4 to 5 minutes.
  • Arrange pasta in serving bowls and top with sauce and scallops. Garnish with the parsley.