Scallops with Champagne Custard

Baked scallops
(image courtesy of

This recipe comes to us from Lunch in Paris by Elizabeth Bard (See “A Little Love; A Little Lava..). With only 5 ingredients, this scallop recipe is sure to please any seafood lover – like myself. It’s a little bit of work, but trust me, the taste is WORTH IT.

Scallops with Champagne Custard

12 scallops, in their shells
3/4 cup of champagne (I prefer a sweeter one, but it’s entirely up to you)
3/4 cup of fish OR chicken stock
3/4 cup heavy cream
3 egg yolks

Serves: 3 – 4 as an appetizer

1. Shell and rinse the scallops to remove any dirt or sand; set aside in a bowl at room temperature.
2. Rinse the top half of each scallop and set aside for baking/serving.
3. Over medium heat in a small saucepan, reduce the champagne to about half; set aside to cool down.
4. In another saucepan, combine stock and any scallop juices and reduce to half.
5. Lower the heat and add the heavy cream; Quickly bring to just a boil, then take off the heat.
6. In a mixing bowl, mix the cooled champagne, add the egg yolks and whisk until foamy.
7. Slowly, add the cream mixture and whisk continuously – this is the beginning of your custard.
8. Transfer this mixture back to a saucepan, and over LOW heat, whisk custard until it coats the back of a wooden spoon (this may take 10 – 15 minutes).
9. Preheat the broiler.
10. Cut each scallop in half horizontally so you have two coins per scallop.
11. Arrange 6 shells per baking sheet, and top off the shells with a scallop coin and 1 – 2 tablespoons of the custard.
12. Cook each pan individually (6 halved scallops per pan = 4 pans) under the broiler for 1 – 2 minutes
13. Serve right away!

TIP: DO NOT rush the custard cooking time by turning up the heat – this may cause the custard to cook too fast and separate. Also, if you prefer your scallops to well done, precook the scallops in a saucepan before baking in the oven. Topping off the scallops with some chopped green onions or bacon bits can also add a nice kick to your flavor!



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