Scallops with Champagne Sauce

Name: Scallops with Champagne Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops, cleaned; 2 tablespoons olive oil; 1/4 cup shallots, minced; 1 cup champagne or sparkling wine; 1/2 cup heavy cream; Salt and pepper to taste; Fresh parsley, chopped for garnish

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I absolutely adore the delicate flavor and texture of scallops, and when I discovered how beautifully they pair with a creamy champagne sauce, I knew I had to share this recipe. The combination creates a luxurious dish that feels special yet is surprisingly easy to prepare. Perfect for a romantic dinner or a celebratory feast, this recipe showcases the scallops' natural sweetness, while the champagne lends a touch of elegance. Trust me, you and your guests will be impressed!

Created by

Celia Winterbourne

Last updated on 2026-01-08T14:25:37.186Z

When I first made scallops with champagne sauce, I was pleasantly surprised by how quickly the flavors came together. Searing the scallops until they develop a golden crust brings out their rich taste, while the champagne creates a wonderful depth in the sauce. One trick I discovered is to let the champagne reduce slightly to concentrate the flavors; it makes the dish truly unforgettable.

Since then, I've made this dish countless times for friends and family, and each time it garners rave reviews. Pair it with a simple side salad or some crusty bread to soak up the sauce. There’s something so rewarding about serving a dish that looks as stunning as it tastes!

        Why You Will Love This Recipe
        Delicate scallops perfectly seared for maximum flavor
Luxurious champagne sauce that adds a festive touch
Quick and impressive, perfect for entertaining

      

Perfectly Searing Scallops

Searing scallops requires a balance of high heat and careful timing. For the best results, ensure your skillet is piping hot before adding the scallops. This temperature helps to achieve a beautiful golden crust while keeping the inside tender and juicy. If the scallops are crowded in the pan, they will steam rather than sear, preventing the iconic caramelization. Cook each side for about 2-3 minutes, flipping only once to avoid breaking the delicate flesh.

Another tip for perfect searing is to pat the scallops dry with paper towels before seasoning. This step minimizes moisture, which can hinder achieving that crispy surface. Pay attention to the color; you’re looking for a rich golden brown to signify that they are perfectly cooked. Under-seared scallops will lack the required flavor depth, while overcooked ones become rubbery. Maintaining the right cooking duration is key.

Crafting the Champagne Sauce

The champagne sauce elevates this dish with a rich, creamy texture that beautifully complements the scallops. Using a good-quality champagne or sparkling wine will significantly influence the flavor profile. Look for a bottle labeled as 'brut' for a less sweet option, which pairs nicely with the dish’s savory notes. If champagne isn't available, a well-chosen dry white wine can serve as a substitute, but remember to adjust the seasoning since they can have different acidity levels.

When incorporating the shallots into the sauce, aim for a translucent consistency before adding the champagne. This step ensures the shallots' sweetness is released without browning, which adds complexity to the sauce. As the champagne simmers, the aroma will hint at an exciting flavor development. Keep an eye on the reduction—once it’s reduced by half, you’ll notice a concentrated essence that enhances the overall dish remarkably.

Ingredients

Ingredients for Scallops with Champagne Sauce

Ingredients

1 pound large sea scallops, cleaned
2 tablespoons olive oil
1/4 cup shallots, minced
1 cup champagne or sparkling wine
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped for garnish

Make sure to use fresh sea scallops for the best results!

Instructions

Cooking Steps

Sear the Scallops

In a large skillet, heat the olive oil over medium-high heat. Pat the scallops dry with paper towels and season both sides with salt and pepper. Once the oil is hot, lay the scallops in the skillet, ensuring they are not overcrowded. Sear for about 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the skillet and set aside.

Prepare the Champagne Sauce

In the same skillet, add the minced shallots and sauté for about 1 minute until fragrant. Pour in the champagne and let it simmer, scraping the bottom of the pan to incorporate the flavors. Allow it to reduce by half, which should take about 3-4 minutes.

Finish the Sauce

Reduce the heat to low and stir in the heavy cream. Allow the sauce to thicken slightly, which will take about 2-3 minutes. Season with salt and pepper to taste.

Combine and Serve

Return the scallops to the skillet, gently coating them with the sauce. Heat them through for another minute. Serve the scallops warm, garnished with chopped parsley. Enjoy!

Pair this dish with your favorite side for a complete meal!

Pro Tips

For an extra touch, serve the scallops with a sprinkle of lemon zest to enhance the flavors.

Serving Suggestions

For a stunning presentation, plate the scallops in a shallow dish and drizzle the champagne sauce over them. Garnish generously with fresh chopped parsley to add a pop of color and freshness. You can also serve this dish alongside a light salad or over a bed of creamy risotto to soak up any remaining sauce. If you wish to add some crunch, consider sprinkling some toasted almonds or breadcrumbs as a finishing touch.

To balance the rich flavors of the dish, pair it with a crisp green salad tossed in a light vinaigrette, or serve it over a creamy polenta for a luxurious side. The versatility of this dish means it can transition beautifully from a romantic dinner for two to an elegant centerpiece at a dinner party.

Make-Ahead and Storage Tips

While scallops are best enjoyed fresh, you can prepare the champagne sauce in advance. Cook the sauce completely, let it cool, and store it in an airtight container in the refrigerator for up to three days. When ready to serve, gently reheat it over low heat while stirring, as rapid heating can separate the cream.

If you need to freeze the sauce, it’s advisable to do so before adding heavy cream. Allow it to cool, then portion it into freezer-safe bags or containers for up to a month. Once thawed, reheat gently, and then incorporate the cream before serving. However, it’s best to cook the scallops fresh to ensure they maintain their ideal texture.

Questions About Recipes

→ Can I use another type of wine instead of champagne?

Yes, a dry white wine like Sauvignon Blanc would work well.

→ How do I know when scallops are cooked properly?

Scallops should be opaque in the center and firm to the touch.

→ Can I make the sauce ahead of time?

It's best to prepare the sauce fresh, but you can prep the shallots in advance.

→ What can I serve with scallops?

They pair wonderfully with risotto, pasta, or a simple green salad.