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Perfect Seared Scallops Recipe with Champagne Cream Sauce

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Restaurant-quality seared scallops with a golden crust, served with a velvety champagne cream sauce. This elegant dish is quick, easy, and perfect for special occasions or a luxurious dinner at home.

Ingredients

Scale
  • 1 lb fresh sea scallops (dry-packed, not soaked in preservatives)
  • Salt and freshly ground black pepper
  • 2 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 1/2 cup Champagne or sparkling wine (extra dry preferred; prosecco works)
  • 1/2 cup heavy cream
  • 1 small shallot, finely minced
  • 1 tbsp unsalted butter (for sauce)
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Fresh chopped chives or parsley (for garnish)
  • 1/2 tsp lemon zest (optional)
  • Pinch of crushed pink peppercorns (optional)

Instructions

  1. Remove any side muscle from the scallops. Pat each scallop dry with paper towels.
  2. Sprinkle scallops on both sides with salt and freshly ground black pepper. Let sit for 5 minutes.
  3. In a small saucepan over medium heat, melt 1 tbsp butter. Add minced shallot and cook until soft, about 2 minutes.
  4. Pour in champagne and simmer until reduced by half, about 3-4 minutes.
  5. Add heavy cream and Dijon mustard; whisk until smooth. Lower heat and simmer until slightly thickened, another 3-5 minutes. Adjust seasoning and add lemon zest if desired. Keep warm.
  6. Heat a heavy-bottomed skillet over high heat. Add 1 tbsp olive oil and 1 tbsp butter. When hot, add scallops (do not crowd).
  7. Sear scallops for 2-3 minutes on the first side, without moving, until a deep golden crust forms. Flip and sear the other side for 1-2 minutes, just until opaque and barely firm.
  8. Transfer scallops to a warm plate. Spoon champagne cream sauce over each scallop. Garnish with fresh chives or parsley and pink peppercorns if desired.

Notes

Pat scallops very dry for best sear. Use high heat and avoid crowding the pan. Sauce can be made dairy-free with coconut cream. For alcohol-free, substitute champagne with chicken broth and lemon. Scallops are best served immediately; leftovers can be refrigerated for up to 2 days but may lose texture.

Nutrition

Keywords: seared scallops, champagne cream sauce, elegant dinner, seafood, gluten-free, special occasion, French cuisine, easy scallops, date night, holiday recipe

Find it online: https://avabake.com/perfect-seared-scallops-recipe-with-champagne-cream-sauce-for-elegant-dinner/