Seared Scallops with Champagne Butter Sauce

Name: Seared Scallops with Champagne Butter Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 package SRF Atlantic Sea Scallops, (8 pieces); 8 tablespoon butter, divided; ¼ teaspoon kosher salt, or as needed; 1/8 teaspoon pepper; 1 cup (or 1 split) Champagne, Prosecco, Cava, or other sparkling white wine; Zest of ½ lemon; Juice of ½ lemon; ½ shallot, peeled; Flaky salt, as needed for serving, optional; Fresh chives, for serving, optional

Servings

2 to 4

Prep Time

5 minutes

Cook Time

15 minutes

Seared Scallops with Champagne Butter Sauce is an elegant appetizer or entrée that comes together quickly. Lemon juice, zest, and shallots infuse a champagne reduction that is finished by whisking in cold butter to create a beautiful sauce that is rich and bright. Prosecco, Cava, or other sparkling white wine can be used in place of the champagne, and can be paired with the dish for serving. A split of champagne is just shy of 1 cup (6.3 oz) or ¼ bottle and sold individually or in 4-packs and will work nicely for this recipe.

Image of Seared Scallops with Champagne Butter Sauce

Ingredients

1 package SRF Atlantic Sea Scallops, (8 pieces)
8 tablespoon butter, divided
¼ teaspoon kosher salt, or as needed
1/8 teaspoon pepper
1 cup (or 1 split) Champagne, Prosecco, Cava, or other sparkling white wine
Zest of ½ lemon
Juice of ½ lemon
½ shallot, peeled
Flaky salt, as needed for serving, optional
Fresh chives, for serving, optional

Directions

Prepare the scallops; Remove the scallops from the packaging and pat completely dry with a paper towel. Heat a skillet over medium heat and add 2 two tablespoons of butter to the pan. Line a plate with a paper towel. Cut the remaining butter into ½-inch cubes and reserve.
Just before cooking, season the scallops with salt and pepper, on all sides, as desired.
Add the scallops to the pan and cook until golden brown, then flip and continue cooking, about 2 minutes per side. Remove the scallops from the pan and transfer to a paper towel lined plate.
Meanwhile, prepare the Champagne Butter Sauce; In a small saucepan over medium heat, add the champagne, lemon zest and juice, and the shallot (leaving it in a large piece as it will be removed). Cook until the champagne has reduced in volume by half, about 6 minutes. Remove the shallot.
Reduce the heat to medium-low and whisk in the reserved 6 tablespoons of butter, piece by piece until the sauce is thickened and glossy. Season with a pinch of salt. The sauce will be bright and acidic and pair nicely with the richness of the scallops.
Place the sauce on a serving dish and top with the scallops. Garnish with flaky salt, and fresh chives, as desired. Enjoy!

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