Imagine transforming your home kitchen into a gourmet French restaurant with just a few simple ingredients and some culinary magic. These seared scallops with champagne sauce aren't just a dish—they're an experience that will transport your taste buds to the elegant coastal regions of France. Whether you're looking to impress a date, celebrate a special occasion, or simply elevate your weeknight dinner, this recipe promises to deliver restaurant-level sophistication with surprisingly minimal effort.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 12 sea scallops
- 2 tablespoons butter
- 1 shallot, minced
- 1/2 cup champagne
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh chives, for garnish
Instructions
- Begin by gathering all your ingredients. Ensure the scallops are thoroughly thawed if previously frozen, and pat them dry with paper towels to remove excess moisture. This step is crucial for achieving a good sear.
- Season the scallops generously with salt and pepper on both sides. This enhances their natural flavor and will help create a beautiful crust when seared.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat. Allow the butter to melt and become slightly foamy, which indicates it’s hot enough for searing.
- Carefully add the scallops to the skillet, making sure not to overcrowd the pan. You may need to sear them in batches. Sear the scallops for about 2-3 minutes on the first side without moving them, until they develop a golden-brown crust.
- Once the first side is nicely browned, flip the scallops using tongs and cook for an additional 1-2 minutes on the other side. The scallops should be opaque in the center and firm to the touch. Remove the scallops from the skillet and transfer them to a plate, covering them loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for about 1-2 minutes until the shallots are translucent and fragrant, scraping up any browned bits from the bottom of the pan for added flavor.
- Pour in the champagne, allowing it to deglaze the pan. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, reducing the liquid by half.
- Once the champagne has reduced, lower the heat and stir in the heavy cream. Allow the sauce to simmer for an additional 2-3 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
- Return the seared scallops to the skillet, gently spooning the champagne sauce over them to warm them through for about 1 minute.
- To serve, plate the scallops and drizzle with the champagne sauce. Garnish with freshly chopped chives for a pop of color and added flavor.
- Enjoy your elegant seared scallops with champagne sauce, perfect for a special occasion or a delightful dinner at home.
Tips
- • Always buy "dry" sea scallops instead of "wet" scallops for the best searing results • Pat scallops completely dry before cooking to ensure a golden-brown crust • Use a heavy-bottomed skillet for even heat distribution • Don't move scallops while searing - this creates the perfect caramelized exterior • Cook scallops just until they're opaque - overcooking makes them rubbery • Use high-quality champagne or sparkling wine for the most refined sauce • Fresh chives aren't just garnish - they add a delicate onion-like flavor that complements the richness of the sauce • Serve immediately for the best texture and temperature
Nutrition Facts
Calories: 458kcal
Carbohydrates: 6g
Protein: g
Fat: 35g
Saturated Fat: g
Cholesterol: 151mg
