Description
An elegant yet easy recipe for pan-seared scallops served with a rich and silky champagne cream sauce, perfect for weeknights or special occasions.
Ingredients
Scale
- 1 pound fresh sea scallops (dry-packed)
- Salt and freshly ground black pepper, to season
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 1 small shallot, finely minced
- 1 clove garlic, minced (optional)
- ½ cup champagne (dry)
- ½ cup heavy cream (full-fat)
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Pinch of cayenne pepper or smoked paprika (optional)
Instructions
- Pat the scallops dry with paper towels and season both sides lightly with salt and pepper. Let them sit at room temperature for about 10 minutes.
- Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Wait until the butter foams and the oil shimmers but does not smoke.
- Add scallops to the pan, making sure they are not touching. Cook without moving them for 2 to 3 minutes until the bottom is deep golden brown. Flip carefully and cook the other side for 1.5 to 2 minutes until slightly firm but springy. Remove scallops and set aside on a warm plate.
- Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Add minced shallots and garlic, stirring until soft and fragrant, about 1-2 minutes.
- Pour in the champagne carefully; it will bubble and steam. Let it simmer until reduced by half, about 3-5 minutes, scraping the pan bits for flavor.
- Stir in heavy cream and lemon juice. Simmer gently until the sauce thickens slightly, about 3 minutes. Season with salt, pepper, and a pinch of cayenne or smoked paprika if desired.
- Return scallops to the pan just to warm through for 30 seconds. Plate scallops and spoon sauce over them. Garnish with chopped fresh parsley and serve immediately.
Notes
Dry scallops thoroughly before searing to get a perfect golden crust. Avoid overcrowding the pan to prevent steaming. Use medium-high heat and flip scallops only once. Simmer sauce gently to avoid curdling. For dairy-free, substitute butter with vegan butter and heavy cream with coconut cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: French-inspired
Nutrition
- Serving Size: About 4 scallops wit
- Calories: 320
- Fat: 22
- Carbohydrates: 4
- Protein: 22
Keywords: pan-seared scallops, champagne cream sauce, seafood recipe, easy scallops, elegant dinner, quick seafood dish