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SCAMPI BRAISED IN CHAMPAGNE

Detach the scampi tails, place them in a large pan with 4 tablespoons of very hot oil, turning them over to sear them on all sides. Add the Cognac and the Champagne, season with salt and pepper, reduce the cooking liquid by 2/3, then mix in the cream. Flavor with the curry powder and cook on a high heat until the sauce has reduced by half. Place the scampi on a hot serving dish and coat with the sauce strained through a fine mesh sieve.
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4 1/2 lbs scampi or Dublin bay prawns
1 cup Champagne
3 tbsp Cognac
3 cups cr¸me fra”che or heavy cream
3 pinch curry powder
4 tbsp oil
salt, pepper
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15
mn
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20
mn
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Restaurant
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Fish
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Christian CHATELAIN
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Champagne brut
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