Scallops in Champagne Sauce

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Recipe for Scallops in Champagne Sauce. While Chef Jacques Mokrani has retired and his Napa Valley restaurant forever closed, we have his fabulous scallop recipe to remember him by.


  • 1 pound fresh sea scallops, size 20-30
  • 1/4 pound bay shrimp meat (tiny shrimp)
  • 2 ounces sliced fresh mushrooms
  • 1 1/2 teaspoons chopped shallots
  • 1/3 pint heavy whipping cream
  • 8 ounces Champagne
  • 1 cup water
  • 1 1/2 ounces unsalted butter
  • 1 tablespoon sifted flour
  • salt and white pepper to taste


  1. Start with a cold 8-10 inch skillet (non-stick skillet, or like chef Jacques, copper). Grease the skillet with a thin coating of butter. Add shallots, scallops, shrimp, mushrooms, Champagne, water and salt and pepper to the cold skillet. Put on the heat and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and strain out the scallops, shrimp and mushrooms and keep them warm.
  2. Mix flour and remaining butter to form a paste. Return the stock (minus the seafood and mushrooms) to the stove and bring to a hard boil. Reduce stock by 40%. Add the butter paste to thicken. Add cream and return to a hard boil, stirring until all flour is dissolved and sauce is thick and creamy. Return seafood and mushrooms to pan, bring to a boil and serve immediately.