Seared Scallops with Champagne Cream Sauce
The epitome of a romantic, luxury dinner. Perfectly golden scallops in a rich, sparkling champagne cream sauce. Ready in minutes but feels incredibly special.
Equipment
- Skillet
- Small Saucepan
Ingredients
Scallops
- 8 10 large dry-packed sea scallops side muscle removed
- Salt and white pepper
- 1 tbsp butter
- 1 tbsp olive oil
Champagne Sauce
- 1 shallot finely minced
- 120 ml champagne or dry sparkling wine
- 120 ml heavy cream
- 1 tbsp fresh chives chopped
- 1 pinch saffron threads optional
Instructions
- Pat scallops completely dry with a paper towel. Season both sides with salt and white pepper.
- Heat butter and oil in a skillet over medium-high heat until very hot but not smoking.
- Place scallops in the pan, not touching. Sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip and cook for another 1-2 minutes. Remove and set aside.
- Reduce heat to medium. Add shallot to the pan and cook for 1 minute until soft.
- Pour in champagne to deglaze, scraping up any browned bits. Let it reduce by half.
- Add cream and saffron (if using) and simmer for 2-3 minutes until the sauce thickens slightly.
- Return scallops to the pan to warm through for 30 seconds. Garnish with chives and serve immediately.
Notes
The key to a perfect sear is completely dry scallops and a very hot pan. Do not overcrowd the pan. Use a dry, unoaked sparkling wine if you don't have champagne.
