Scallops in Champagne Sauce
Elevate your dining experience with this indulgent recipe for Scallops in Champagne Sauce, a luxurious dish that’s deceptively simple yet restaurant-quality. Perfectly seared sea scallops, with their golden, caramelized crust, are bathed in an elegant champagne-infused cream sauce, accented with the delicate flavors of shallots, fresh tarragon, and a hint of lemon. This recipe brilliantly balances rich, buttery textures with the light effervescence of champagne, creating a stunning main course that’s ready in just 25 minutes. Serve these tender, flavorful scallops alongside roasted asparagus or creamy mashed potatoes for an unforgettable meal that’s ideal for special occasions or date nights at home.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Shallot (finely minced)
- 0.5 cups Dry champagne or sparkling wine
- 0.25 cups Heavy cream
- 1 teaspoon Fresh tarragon (chopped)
- 0.5 teaspoons Lemon juice
Instructions
Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops in a single layer, ensuring not to overcrowd the pan.
Sear the scallops for 2-3 minutes on one side without moving them, until a golden crust forms. Flip and cook the other side for an additional 1-2 minutes until just opaque in the center. Remove the scallops from the pan and set aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced shallot and sauté for 1-2 minutes until softened.
Pour the champagne into the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and let the sauce simmer for another 2 minutes, stirring occasionally, until it thickens slightly.
Add the chopped tarragon and lemon juice to the sauce, stirring to combine. Taste and adjust seasoning with additional salt or pepper, if needed.
Return the scallops to the pan, spooning the sauce over them to warm through for 1 minute.
Serve the scallops immediately, spooned with the champagne sauce, alongside your favorite sides such as roasted asparagus or creamy mashed potatoes.
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 3608 mg | 157% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
