Seared Scallops with Champagne Saffron Sauce
Indulge in the luxurious elegance of Seared Scallops with Champagne Saffron Sauce—a recipe that promises to elevate any dining experience. Perfectly golden sea scallops are pan-seared to highlight their natural sweetness and paired with a creamy, aromatic sauce infused with the delicate flavors of saffron and dry champagne. This restaurant-quality dish combines simplicity with sophistication, requiring just 30 minutes to prepare, making it ideal for impressing guests or treating yourself to a gourmet meal at home. Garnished with fresh parsley and a squeeze of lemon, these scallops are as visually stunning as they are delicious. Serve them alongside crusty bread or roasted vegetables to soak up every drop of the velvety, flavor-packed sauce. Keywords: seared scallops, champagne saffron sauce, easy gourmet recipe, seafood dinner, elegant main course.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely minced
- 2 cloves Garlic, minced
- 1 cup Dry champagne or sparkling white wine
- 0.5 cup Heavy cream
- 0.25 teaspoon Saffron threads
- 1 tablespoon Fresh parsley, chopped (for garnish)
- 4 pieces Lemon wedges (optional)
Instructions
Pat the scallops dry with paper towels to ensure a good sear. Sprinkle both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, place the scallops in the skillet in a single layer without overcrowding. Sear for 2-3 minutes on each side, until they develop a golden crust. Remove from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallot and sauté for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Carefully pour the champagne into the skillet to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the champagne to simmer and reduce by about half, approximately 3-4 minutes.
Stir in the heavy cream and saffron threads, mixing well to combine. Let the sauce simmer for 2-3 minutes until slightly thickened. Taste and adjust seasoning with additional salt or pepper if needed.
Return the seared scallops to the skillet and spoon the sauce over them. Allow them to warm through for 1-2 minutes.
Plate the scallops, spooning the saffron champagne sauce over them. Garnish with chopped parsley and serve with lemon wedges if desired.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1596 mg | 34% | |
*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.
