Scallops with Champagne Sauce

Name: Scallops with Champagne Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 8 large sea scallops; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1/2 cup champagne or sparkling wine; 1/2 cup heavy cream; 1 shallot, finely chopped; 1 tablespoon fresh parsley, chopped

Highlighted under: Comfort Cooking

I love preparing scallops with champagne sauce because it creates a dish that's both elegant and incredibly flavorful. The combination of seared scallops and a creamy, bubbly sauce makes it a standout option for special occasions or when I want to treat myself. With just a few ingredients and effortless techniques, this recipe allows the natural sweetness of the scallops to shine, complemented by the champagne's subtle acidity. You'll appreciate how quickly it comes together, making it perfect for a weeknight dinner or a dinner party.

Created by

Isla Weatherford

Last updated on 2026-01-08T15:22:36.918Z

When I first made scallops with champagne sauce, I was pleasantly surprised by how well the flavors meld together. The scallops are sweet and buttery, while the champagne adds a touch of elegance. To get the perfect sear, I use a hot skillet, ensuring that I don’t overcrowd the pan—this keeps the scallops from steaming and allows them to caramelize beautifully.

One tip that changed my approach was deglazing the pan after cooking the scallops. This step captures all those delicious browned bits and infuses the sauce with an incredible depth of flavor. It’s a simple technique that makes all the difference!

        Why You'll Love This Recipe
        The delicate sweetness of perfectly seared scallops
A luxurious champagne-infused sauce that elevates the dish
Quick to prepare yet impressive enough for special occasions

      

Perfecting the Scallops

Getting the scallops right is essential for this dish. Start by ensuring they are as dry as possible—excess moisture can prevent proper searing, leading to less desirable texture. I recommend patting them dry with paper towels and letting them sit at room temperature for about 10 minutes before cooking. This step not only helps in achieving a beautifully golden crust but also ensures even cooking throughout.

When searing the scallops, make sure the skillet is hot enough. A medium-high heat is ideal; if it's not hot enough, you’ll end up with scallops that steam rather than sear. Look for a slight shimmer in the olive oil and a warm, inviting aroma. The scallops should release easily from the pan when they are ready to be flipped—this is a sign that they have a perfect crust.

Crafting the Champagne Sauce

The champagne sauce truly elevates this dish, adding depth and elegance. Using a good-quality champagne or sparkling wine is vital; it doesn’t need to be expensive, but it should be a brand you enjoy drinking. As the shallots sauté in the skillet, the key is to wait until they are translucent—this usually takes 1-2 minutes. This step builds a flavor base that intertwines beautifully with the bubbly acidity of the champagne.

When adding the champagne, remember to scrape the bottom of the skillet to incorporate all the flavorful browning. Allow it to reduce by half before introducing the heavy cream, which transforms the sauce into a luxurious accompaniment. Watch closely as it thickens; the sauce should coat the back of a spoon when it’s ready. This timing usually takes about 2 minutes after adding the cream.

Serving Suggestions and Variations

For an exquisite presentation, serve the scallops atop a bed of sautéed spinach or a light risotto that pairs well with the champagne sauce. A sprinkle of extra parsley or chives can add a refreshing burst of color. This dish also pairs wonderfully with a chilled glass of the same champagne you used in the sauce, enhancing the dining experience.

If you want to experiment with flavors, consider adding a splash of citrus juice like lemon or orange to the sauce for a bright twist. Alternatively, a dash of saffron can elevate the dish further, introducing a unique aroma and a hint of exotic flavor. These adjustments can make this recipe feel new each time you prepare it.

Ingredients

For the Scallops

8 large sea scallops
Salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter

For the Champagne Sauce

1/2 cup champagne or sparkling wine
1/2 cup heavy cream
1 shallot, finely chopped
1 tablespoon fresh parsley, chopped

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and black pepper.

Sear the Scallops

Heat olive oil in a skillet over medium-high heat. Once hot, add scallops and sear for about 2-3 minutes on each side until golden brown. Remove scallops from the skillet and set aside.

Make the Sauce

In the same skillet, add chopped shallot and sauté for 1-2 minutes until translucent. Pour in champagne and scrape up any browned bits from the bottom. Let it reduce by half.

Finish the Sauce

Stir in heavy cream and simmer for another 2 minutes until thickened. Add parsley and season with salt and pepper.

Serve

Return scallops to the sauce, allowing them to warm through. Serve immediately with the sauce drizzled over the top.

Pro Tips

Ensure scallops are dry before searing for the best crust. Use a good quality champagne for a flavorful sauce.

Make-Ahead Tips

If you’re planning a dinner party, you can prepare the champagne sauce a few hours ahead of time. Simply make the sauce up to the point of adding the scallops, then reheat gently just before serving. This technique allows the flavors to develop and complements the dish's overall richness without compromising on the fresh taste of the scallops.

For scallops, however, it is best to cook them just before serving to retain their delicate texture. If stored, they can become rubbery, so avoid cooking them in advance. If needed, you can keep the unseasoned scallops in the fridge for up to 24 hours before cooking. Just remember to dry them well again before searing!

Ingredient Substitutions

If you don’t have champagne or sparkling wine on hand, a dry white wine can be a suitable substitute, although it may lack the fizz that enhances the sauce. Look for options like Sauvignon Blanc or Pinot Grigio. Additionally, consider using vegetable broth instead of wine for a non-alcoholic version, though this will significantly change the flavor profile of the sauce.

For those who prefer a lighter sauce, you can swap heavy cream for half-and-half or a non-dairy cream alternative. However, keep in mind that this change may lighten the richness, so consider adding a touch of butter or a sprinkle of nutritional yeast to mimic the creaminess.

Troubleshooting Common Issues

A common issue when cooking scallops is overcooking, which leads to a tough texture. To avoid this, it’s crucial to monitor the cooking time closely. Scallops should only take about 2-3 minutes on each side. If they seem to cook faster, reduce the heat slightly, as this can help achieve a more even cooking process without burning.

Another challenge could be achieving the right sauce consistency. If your sauce is too thin, let it simmer longer to concentrate the flavors. If it becomes too thick, whisk in a splash of broth or more cream to reach your desired texture without sacrificing flavor. Adjusting as you go will ensure you hit that sweet spot!

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but ensure they are completely thawed and dried before cooking for the best results.

→ What can I substitute for champagne?

You can use a dry sparkling wine or even a splash of white wine.

→ Can this recipe be doubled?

Absolutely! Just ensure to use a larger skillet or cook in batches.

→ How do I know when the scallops are cooked?

They should be opaque in color and firm to the touch when done, typically 2-3 minutes per side.