champagne butter sauce

Boil Champagne and shallots in heavy small saucepan until liquid is reduced to 2 tablespoons, about 30 minutes. Reduce heat to low. Whisk in 2 tablespoons whipping cream. Reduce heat to warm. Gradually whisk in 8 tablespoons butter, 1 or 2 tablespoons at a time, removing pan from heat briefly if drops of melted butter appear. (Take care that the sauce does not break down, but if it does at any time, remove from heat and whisk in 2 tablespoons cold butter.) Serve over broiled or panfried scallops.

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From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking