There’s something magical about the sizzle of scallops hitting a hot pan—that moment when golden crust meets tender, buttery center. These pan-seared scallops with champagne cream have become my go-to for impressing dinner guests (or treating myself on a Tuesday, because why not?). I first made this dish for our anniversary, and now it’s our little tradition—nothing says “special occasion” like that rich, velvety sauce bubbling around perfect caramelized scallops. The best part? It feels fancy but comes together in under 30 minutes. Trust me, once you taste that champagne-kissed cream sauce clinging to each sweet scallop, you’ll understand why I keep extra dry champagne in the fridge at all times.

Why You’ll Love These Pan Seared Scallops with Champagne Cream

This dish is my secret weapon for turning an ordinary night into something unforgettable. Here’s why it’s a keeper:

Restaurant-worthy in minutes: That golden crust and luscious sauce make you look like a pro—even if you’re still in your pajamas
Rich but not heavy: The champagne cream feels indulgent without weighing you down (perfect for that second helping)
Versatile elegance: Fancy enough for date night, easy enough for a solo treat with crusty bread to mop up every drop

Seriously, the way the sweet scallops play off that tangy cream sauce? *Chef’s kiss* every time.

Ingredients for Pan Seared Scallops with Champagne Cream

Gather these simple but mighty ingredients—each one plays a starring role in creating that perfect balance of crisp, creamy, and luxurious. Here’s what you’ll need:

12 large sea scallops (look for “dry-packed”—and pat them bone-dry with paper towels)
1 tbsp olive oil (the good stuff, for that initial sear)
2 tbsp butter (salted or unsalted both work—I prefer salted for extra flavor)
1 shallot, finely chopped (trust me, it makes all the difference in the sauce)
½ cup dry champagne (or substitute with dry white wine in a pinch)
½ cup heavy cream (the richer, the better—this is no time to skimp)
Salt and pepper to taste (I’m generous with both)
1 tbsp fresh parsley, chopped (for that pop of color and freshness)

No champagne? No problem! A dry sparkling wine works beautifully, or you can even use chicken broth with a splash of lemon juice for acidity.

Equipment You’ll Need

You don’t need fancy gadgets—just these basics:

A heavy-bottomed skillet (cast iron or stainless steel works wonders for that perfect sear)
Tongs (for flipping scallops without tearing that gorgeous crust)
Measuring cups (because eyeballing champagne leads to either too much fun or not enough sauce)

That’s it! Now let’s make some magic.

How to Make Pan Seared Scallops with Champagne Cream

This dish comes together faster than you can say “bon appétit,” but a few key steps make all the difference between good and *mind-blowing*. Follow my foolproof method—I’ve burned enough scallops to know what works!

Step 1: Prepare the Scallops

Lay your scallops on paper towels and pat them *thoroughly*—I’m talking desert-dry. This is the golden rule for that perfect sear. Season generously with salt and pepper on both sides.

Step 2: Sear the Scallops

Heat olive oil in your skillet until it shimmers (test with a droplet of water—if it dances, you’re ready). Add scallops one by one, leaving space between them. Resist touching them! Let them cook undisturbed for 2-3 minutes until bottoms turn deep golden. Flip with tongs—they should release easily—and cook another 2 minutes. Transfer to a plate.

Step 3: Make the Champagne Cream Sauce

In the same pan (those browned bits equal flavor!), melt butter over medium heat. Add shallots and cook until translucent, about 2 minutes. Pour in champagne—it’ll sizzle gloriously—and scrape up any stuck-on bits. Let bubble until reduced by half, about 3 minutes. Stir in cream and simmer until the sauce coats the back of a spoon, another 3-4 minutes.

Step 4: Combine and Serve

Return scallops to the pan, spooning sauce over them just to reheat (10 seconds max!). Sprinkle with parsley and serve immediately—this waits for no one!

Tips for Perfect Pan Seared Scallops with Champagne Cream

After making this dish more times than I can count (and yes, burning a batch or two), here are my hard-won secrets for scallop success:

Scallops must be DRY: I pat mine with paper towels twice—once before seasoning, once right before cooking. Any moisture is the enemy of that golden crust.
Dry champagne matters: Sweet bubbly makes the sauce cloying. I keep a mini bottle of brut champagne just for cooking (and the occasional celebratory sip).
Don’t poke the sauce! Stir just enough to combine, then let it bubble undisturbed. Overmixing can make it separate or become greasy.
Hot pan, don’t crowd: If your scallops steam instead of sear, you’re cooking too many at once. I do two batches if needed.

Bonus tip: That leftover champagne? Toss it in the freezer—it keeps for months and makes instant sauce anytime!

Serving Suggestions for Pan Seared Scallops with Champagne Cream

Oh, how I love playing matchmaker with these scallops! Here’s how I serve them to make the meal sing:

Crusty bread soldiers for swiping through every last drop of that dreamy sauce (I’m partial to a warm baguette)
Silky pasta like tagliatelle to catch the cream—just toss some fresh herbs right in
A bright arugula salad with lemon vinaigrette to cut through the richness

Wine pairing? Easy—pour whatever’s left of your dry champagne! A crisp Chablis or Sauvignon Blanc works beautifully too. Cheers to that.

Storage and Reheating Instructions

These scallops are best enjoyed immediately, but if you must save some (heroic restraint!), store them in an airtight container in the fridge for up to 2 days. When reheating, go low and slow—a quick 30-second warm-up in the sauce on medium-low heat prevents rubbery scallops. And trust me, that leftover sauce makes an *amazing* pasta topping the next day!

Nutritional Information for Pan Seared Scallops with Champagne Cream

Nutrition varies based on ingredients, but here’s the general breakdown per serving (3 scallops with sauce):

Calories: 320
Fat: 18g (9g saturated)
Protein: 25g
Carbs: 8g

Not bad for something that tastes this indulgent! The scallops pack lean protein while the cream sauce keeps things satisfying—I call that a win-win.

Frequently Asked Questions

I’ve gotten so many questions about this dish over the years—here are the ones that pop up most often with my tried-and-true answers:

Can I use prosecco instead of champagne?

Absolutely! Any dry sparkling wine works beautifully—just avoid sweet varieties. My quick test? If you’d enjoy drinking it with oysters, it’ll shine in this sauce. Extra brut prosecco is my go-to when champagne isn’t handy.

Why did my scallops turn rubbery?

Overcooking is the usual culprit—they cook FAST. Once the edges turn opaque, they’re done! Also, never skip the pat-dry step. Wet scallops steam instead of sear, leading to that disappointing texture.

Can I make this dairy-free?

You bet! Swap the butter for olive oil and use canned coconut cream instead of heavy cream. The sauce will be slightly less thick but still delicious. I’ve done this for lactose-intolerant friends—they always ask for seconds!

Share Your Experience

Made these scallops? I’d love to hear how they turned out! Tag me @MyKitchenAdventures or leave a rating—your feedback makes my day and helps other home cooks.