Seared Scallops With Champagne Sauce Recipe

Picture this: a cozy evening indoors, soft music playing, and a kitchen filled with the intoxicating aromas of a luxurious scallop dish sizzling to perfection.

I adore the upscale pairing of flawlessly seared scallops with a sumptuous champagne sauce. My indulgent recipe features delectable sea scallops, perfectly seasoned with salt and pepper, and seared in olive oil and butter.

The sauce is built on finely chopped shallots, fresh lemon juice, and just a hint of heavy cream. The overall flavor profile is refined and quite the treat for your taste buds.

To finish, this dish is topped with some fresh chives. If you’re going for a truly upscale dish to serve, I think you should try this one.

Seared Scallops With Champagne Sauce Recipe Ingredients

• Sea Scallops: High in protein, low in calories, rich in omega-3s.
• Olive Oil: Heart-healthy fat, rich in antioxidants, enhances flavor.
• Shallot: Adds mild sweetness, provides flavor depth, rich in antioxidants.
• Champagne: Adds elegance, slight acidity, enhances sauce complexity.
• Heavy Cream: Adds richness, smooth texture, indulgent mouthfeel.
• Lemon Juice: Bright, tangy notes, balances creaminess, vitamin C source.

Seared Scallops With Champagne Sauce Recipe Ingredient Quantities

• 12 large sea scallops
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1/2 cup Champagne or sparkling wine
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh chives

How to Make this Seared Scallops With Champagne Sauce Recipe

1. Use a paper towel to dry the scallops, and then season both sides with salt and freshly ground black pepper.

2. In a big frying pan, medium-high heat, olive oil.

3. Add the scallops to the skillet, taking care that they do not touch one another. Sear them for about 2-3 minutes on each side until they have a golden crust. Remove the scallops from the skillet and keep them warm.

4. In the same frying pan, reduce the heat to medium and add the butter.

5. When the butter has melted, add the minced shallot and cook until soft and somewhat clear, about 2 minutes.

6. Add the Champagne and scrape up any browned bits on the bottom of the skillet, then let it simmer for 2-3 minutes until reduced slightly.

7. Combine the heavy cream into the mixture, then keep simmering for an additional 2-3 minutes to attain a thick texture for the sauce.

8. Take the skillet off the heat and mix in the freshly squeezed lemon juice.

9. Put the scallops back in the pan, and warm them gently in the sauce. Be sure to baste them well, using a spoon to get the sauce all over them.

10. Top with finely chopped, fresh chives, and serve without delay. Relish the perfect tastes of your scallops, seared and served with a sauce made from that effervescent wine, Champagne.

Seared Scallops With Champagne Sauce Recipe Equipment Needed

1. Paper towels
2. Large frying pan or skillet
3. Tongs
4. Spatula
5. Knife (for chopping shallot and chives)
6. Cutting board
7. Measuring spoons
8. Measuring cup
9. Spoon (for basting)
10. Small bowl (for holding the chopped chives)

FAQ

• Can I use frozen scallops for this recipe? Yes, you can use frozen scallops, but make sure they are thoroughly thawed and patted dry to achieve a good sear.
• What type of Champagne should I use? A dry Champagne or sparkling wine works best for this sauce, as it balances the richness of the cream.
• Can I substitute the heavy cream with a lighter option? While heavy cream provides the best texture, you can substitute with half-and-half, though the sauce may be thinner.
• How do I know when the scallops are perfectly seared? Scallops are perfectly seared when they develop a golden brown crust and remain slightly translucent in the middle.
• Is there a substitute for chives? If you don’t have chives, finely chopped scallion greens or parsley can be used as a substitute.
• What side dishes pair well with this dish? Seared scallops with Champagne sauce pair beautifully with asparagus, risotto, or a simple green salad.

Seared Scallops With Champagne Sauce Recipe Substitutions and Variations

In case large sea scallops are not available, use bay scallops or large shrimp as a substitute.
To achieve a distinct taste, you can swap out the Champagne in this recipe for white wine or vermouth. Consider these next few tips to add even more zing to this zesty cocktail (or just not to have it taste like a watery glass of something you don’t quite remember):
Substitute heavy cream with half-and-half or coconut cream, if you prefer a lighter or dairy-free option.
Lime juice can be used in place of lemon juice, giving a different but still compatible citrus flavor.
Chopped fresh parsley or sliced green onions can be substituted for fresh chives with good results.

Pro Tips

1. Pat the Scallops Dry Before seasoning, make sure to thoroughly pat the scallops dry with paper towels. This helps to achieve a perfect golden sear by reducing moisture, which prevents steaming.

2. High Heat Sear Ensure your pan is properly heated to medium-high before adding the scallops. A hot pan is crucial for developing a beautiful caramelized crust on the scallops’ surfaces.

3. Avoid Overcrowding When placing scallops in the pan, ensure they have enough space between them. Overcrowding the pan can trap steam and reduce searing efficiency, leading to less caramelization.

4. Deglaze with Precision When adding Champagne to deglaze the pan, use a wooden spoon to gently scrape the fond (browned bits) off the bottom. These bits are packed with flavor and enhance the sauce.

5. Timing with Cream Monitor the sauce’s consistency closely after adding the heavy cream. Avoid over-reducing the cream to maintain a smooth, silky texture. Remove the pan from the heat as soon as the sauce thickens to your liking.