Scallops with Champagne Sauce

Name: Scallops with Champagne Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound sea scallops; Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1 shallot, finely chopped; 1/2 cup Champagne or sparkling wine; 1/2 cup heavy cream; 1 tablespoon fresh lemon juice; Fresh parsley, chopped, for garnish

Highlighted under: Oven Ideas

I absolutely love making scallops, especially when I'm in the mood for something elegant yet surprisingly simple. Scallops with Champagne Sauce has become one of my go-to recipes for dinner parties or special occasions. The sweet, delicate flavors of the scallops paired with a rich and velvety sauce create a wonderfully impressive dish that is sure to delight my guests. Plus, it's quick to prepare, taking just about 30 minutes from start to finish!

Created by

Frederica Houghton

Last updated on 2026-01-07T11:13:34.551Z

When I first attempted this dish, I was a bit intimidated by the idea of cooking scallops perfectly, but my passion for seafood made me push through. I learned that properly searing scallops creates a delightful caramelization, which enhances their flavor. The Champagne sauce, infused with shallots and a touch of cream, elevates the dish immeasurably!

One of my best tips is to ensure the scallops are dried well before cooking. This prevents them from steaming and allows them to develop that gorgeous golden crust. It’s this attention to detail that transforms a simple meal into an extraordinary culinary experience!

        Why You Will Love This Recipe
        Perfect balance of creamy and slightly tangy flavors from the Champagne sauce
Quick and easy to prepare, impressing guests with minimal effort
Deliciously tender scallops that melt in your mouth

      

Scallop Selection and Preparation

When making scallops, it's essential to select the freshest options available. Look for sea scallops that have a firm texture and a fresh ocean scent. If you're unsure about their freshness, ask your fishmonger. It's best to avoid scallops that have a strong fishy odor or are sticky to the touch, as these can indicate they are past their prime. Additionally, patting the scallops dry is crucial; excess moisture can prevent them from developing the beautiful golden sear that adds flavor and texture to your dish.

Properly seasoning scallops is also key to achieving great flavor. After drying them with a paper towel, sprinkle salt and pepper evenly on both sides. This step not only enhances the natural sweetness of the scallops but also helps to create that coveted crust when seared. The right amount of seasoning allows the scallop's flavor to shine without overpowering it, which is especially important given the richness of the Champagne sauce.

Champagne Sauce Crafting Techniques

Creating the Champagne sauce requires attention to detail to achieve the perfect balance of flavors. After adding the shallots to the skillet, make sure to cook them just until softened, usually around 2-3 minutes over medium heat. This allows the shallots to become translucent without browning, which can introduce bitterness into the sauce. As you add the Champagne, scrape the bottom of the pan thoroughly to incorporate any browned bits, resulting in a deeper flavor profile for your sauce.

Once the Champagne has reduced, introducing the heavy cream is the next step. Make sure the heat is lowered to avoid boiling the cream, which can lead to curdling. Stirring in the lemon juice at the end adds a bright acidity that cuts through the richness of the cream. Aim for a sauce that is glossy and slightly thickened—this usually takes about 5 minutes of gentle simmering. It pairs beautifully with the scallops, creating a luxurious coating that enhances every bite.

Ingredients

For the Scallops

1 pound sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter

For the Champagne Sauce

1 shallot, finely chopped
1/2 cup Champagne or sparkling wine
1/2 cup heavy cream
1 tablespoon fresh lemon juice
Fresh parsley, chopped, for garnish

Instructions

Prepare the Scallops

Pat the scallops dry with a paper towel and season them with salt and pepper on both sides.

Sear the Scallops

In a large skillet, heat the olive oil and butter over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown. Remove them from the pan and set aside.

Make the Sauce

In the same skillet, add the chopped shallot and cook until softened, about 2 minutes. Pour in the Champagne, scraping the bottom of the pan to release any browned bits. Let it simmer for about 5 minutes until reduced by half.

Finish the Sauce

Lower the heat and stir in the heavy cream and lemon juice. Cook for an additional 5 minutes until slightly thickened.

Combine and Serve

Add the seared scallops back into the sauce and warm briefly. Serve immediately, garnished with fresh parsley.

Pro Tips

For the best flavor, choose high-quality scallops and good Champagne. Avoid overcooking the scallops to keep them tender.

Serving Suggestions

To serve your Scallops with Champagne Sauce, consider plating them atop a bed of creamy risotto or alongside buttery mashed potatoes. These sides not only complement the scallops but also soak up the delectable sauce. For a lighter option, a simple arugula salad dressed with lemon vinaigrette provides a refreshing contrast and enhances the dish's elegance.

Garnishing with freshly chopped parsley not only adds a splash of color but also introduces a slight herbal note that ties all the flavors together. If you're feeling adventurous, a sprinkle of finely grated lemon zest can add an additional layer of brightness, enhancing the dish's overall freshness and appeal.

Make-Ahead and Storage Tips

While scallops are best enjoyed fresh, if you need to prepare in advance, consider making the Champagne sauce a few hours ahead. Just be sure to store it in an airtight container in the refrigerator once cooled. To reheat, warm it gently on the stove over low heat, adding a splash of water or extra cream to restore its silky texture. Scallops, however, are best cooked just before serving to retain their tender texture.

If you're planning to scale the recipe for a larger gathering, you can easily double or triple the ingredient quantities. Just ensure that when cooking the scallops, you do so in batches to avoid overcrowding the pan. Overcrowding can lower the pan's temperature, preventing proper searing and resulting in scallops that are steamed rather than seared, which compromises both flavor and texture.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and dry them thoroughly before cooking.

→ What can I serve with scallops and Champagne sauce?

They pair wonderfully with a side of asparagus or a fresh green salad.

→ Is there a substitute for Champagne?

You can use any dry sparkling wine or even white wine if necessary.

→ How do I know when scallops are done cooking?

Scallops are done when they are opaque and firm to the touch, usually taking around 4-5 minutes total on the stovetop.