Here is a seafood dish that is both elegant and easy to prepare, Pan-Seared Sea Scallops with Champagne Cream Sauce. The natural sweetness of scallops pairs perfectly with a rich, creamy sauce that has just a hint of acidity from a champagne reduction. Perfect for a special occasion or a romantic dinner, pan-seared scallops are impressive yet surprisingly simple to make. With just a few tips, you can achieve that beautiful golden-brown crust and make a delicious, silky sauce for a truly memorable meal. This recipe has step-by-step instructions and everything you need to know to make the perfect seared scallops dinner.
A Note About Scallops
There are two types of scallops generally available. Wet scallops are treated with sodium tripolyphosphate to make them plump. The problem is that it causes the scallops to retain excess moisture and that makes it hard to achieve a good sear. For the best results, use dry sea scallops that are not treated. Most good fishmongers will have dry scallops available.
Scallops also come in two different sizes. Bay scallops are small, measuring about ¾” in diameter, and are best suited for other dishes. Sea scallops are much larger and typically measure 1 ½” to 2” in diameter. They have a tender bite and natural sweetness. This recipe was made with the larger sea scallops. The size of the scallops matters for the presentation.
Try my other recipes for Perfectly Crispy Crab Cakes, Shrimp Tacos in Adobo Marinade with Lime Crema and Scrumptious Lobster Tempura.
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Ingredients
- Fresh scallops
- Olive oil
- Unsalted butter
- Champagne
- Shallots
- Fish stock or clam juice
- Heavy cream
- Fresh basil
- Fresh lemon juice
- Kosher salt
- Freshly ground black pepper
See recipe card for quantities.
Instructions
Scallops get cold quickly and this dish is best enjoyed hot. Before making the sauce, place your serving plates in a warming drawer or an oven at its lowest setting.
Champagne Cream Sauce
Combine the minced shallots and champagne in a medium sauce pan over medium-high heat. The champagne will boil and bubble up a bit. Cook until reduced to about ¼ cup.
Add the fish stock or clam juice and cook for 5 more minutes. Add the cream and continue to cook until reduced to 2 cups. Reduce the heat to simmer and add the butter a piece at a time, stirring to incorporate each piece before adding the next piece.
Stir in the basil, lemon juice and kosher salt.
Scallops
Rinse the scallops under cold water, then use a paper towel to pat them completely dry. Removing excess moisture is key to achieving a golden-brown crust. If there is a tiny muscle attached to the side of the scallops, known as the abductor muscle, carefully remove it and discard. They can be tough when cooked.
Place the scallops in a single layer on a plate. Season both sides with a pinch of salt and freshly ground black pepper.
Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter to your cast-iron skillet. Heat the pan over medium-high heat until it’s hot but not smoking. Carefully place the scallops in the hot pan in a single layer. Leave a little space between the scallops. Sear the first side for about 1-2 minutes until a golden-brown crust forms. The scallops will likely stick to the pan until the crust forms, then they will release. Avoid moving the scallops until they naturally release from the pan or they may tear. Turn the scallops over and sear the second side for another 1-2 minutes.
Place ¼ cup of champagne cream sauce on a heated dinner plate. Then place scallops on top of the sauce. Serve with roasted duck fat potatoes, lemon wedges and fresh asparagus or green beans.
Equipment
A cast-iron skillet is best pan for getting the perfect sear on fresh scallops due to its ability to retain heat. A heavy non-stick skillet, stainless-steel skillet or other heavy-bottomed skillet will also work.
Storage
Don't try to store leftover scallops, they don't reheat well.
Top Tips
Thoroughly dry the scallops with paper towels. This additional step is key to getting a good sear. Also, remove the scallops from the refrigerator 30 minutes before cooking to ensure even cooking throughout, but do not let them come up to room temperature prior to cooking. Seafood left at room temperature can quickly develop bacteria that can cause food-borne illness. Finally, only flip the scallops one time to avoid breaking the golden-brown crust.
Final Thoughts
Pan-seared sea scallops with golden crust and champagne cream sauce is a dish that looks and tastes like it came straight from a fine dining restaurant. They are perfect for as a main course or a sophisticated appetizer. Enjoy!
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Pan-Seared Sea Scallops with Champagne Cream Sauce Recipe
Equipment
- 1 Cast iron skillet or other heavy skillet
Ingredients
Champagne Cream Sauce
- 4 cups champagne
- ½ cup shallots minced (about 3 shallots)
- 2 cups fish stock or clam juice
- 4 cups heavy cream
- 1 stick unsalted butter cut into 8 pieces
- ¼ cup fresh basil
- 2 teaspoon lemon juice fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Scallops
- 2 pounds sea scallops
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- pinch kosher salt
- pinch black pepper freshly ground
Instructions
- Scallops get cold quickly and this dish is best enjoyed hot. Before making the sauce, place your serving plates in a warming drawer or oven at 200°F.
Champagne Cream Sauce
- Combine the minced shallots and champagne in a medium sauce pan over medium-high heat. The champagne will boil and bubble up a bit. Cook until reduced to about 4 tablespoons.
- Add the fish stock or clam juice and cook for 5 more minutes. Add the cream and continue to cook until reduced to 2 cups. Reduce the heat to simmer and add the butter a piece at a time, stirring to incorporate each piece before adding the next piece.
- Stir in the basil, lemon juice and kosher salt.
Scallops
- Rinse the scallops under cold water, then use a paper towel to pat them completely dry. Removing excess moisture is key to achieving a golden-brown crust. If the scallops have tiny adductor muscles attached on the side, carefully remove and discard them. They can be tough.
- Place the scallops in a single layer on a plate. Season both sides with a pinch of kosher salt and freshly ground black pepper.
- Add 2 tablespoons of olive oil and 2 tablespoons of unsalted butter to your cast-iron skillet. Heat the pan over medium-high heat until it’s hot but not smoking. Carefully place the scallops in the hot pan in a single layer. Leave a little space between the scallops. Sear the first side for about 1 ½ to 2 minutes until a golden-brown crust forms. The scallops will likely stick to the pan until the crust forms, then they will release. Avoid moving the scallops until they naturally release from the pan or they may tear. Turn the scallops over and sear other side for another 1 ½ to 2 minutes.
- Place ¼ cup of champagne cream sauce on a heated dinner plate. Then place the scallops on top of the sauce. Serve with roasted duck fat potatoes and fresh asparagus.
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