Scallops with Champagne Cream Sauce Marty Flint Yield: 6 servings as a first course, 3-4 as an entree 1 bottle champagne, cheap is okay ¼ cup white wine vinegar ¼ cup minced shallots 1 quart heavy cream 1 lb. pasta 1 Tbsp. lemon juice 1 tsp. salt 1½ tsp. pepper 1 lb. bay scallops, or more Chopped parsley for garnish Over high heat, reduce the champagne, vinegar and shallots to 2 cups. Add the cream and reduce to 3½ cups or until thickened to the consistency of light gravy. Cook the pasta till al dente. Drain well. Add the lemon juice, salt, pepper and scallops to the sauce and heat until the scallops are cooked - about 2 - 3 minutes. Add the pasta and heat through. Turn out onto warm plates and sprinkle with chopped parsley. Note: Substitutions: substitute shrimp and blanched asparagus tips for the scallops, or add tiny slivers of sautéed julienned carrots and leeks.

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