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Pan Seared Scallops with Champagne Cream in 30 Minutes

Pan Seared Scallops with Champagne Cream
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A luxurious dish featuring perfectly seared scallops served with a rich champagne cream sauce.

Ingredients

Scale
  • 12 large sea scallops
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 1/2 cup champagne
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 tbsp fresh parsley, chopped

Instructions

  1. Pat the scallops dry with a paper towel and season with salt and pepper.
  2. Heat olive oil in a pan over medium-high heat.
  3. Add scallops and sear for 2-3 minutes per side until golden brown. Remove and set aside.
  4. In the same pan, melt butter and sauté shallots until soft.
  5. Pour in champagne and simmer until reduced by half.
  6. Stir in heavy cream and cook until the sauce thickens.
  7. Return scallops to the pan and coat with the sauce.
  8. Garnish with fresh parsley and serve immediately.

Notes

  • Use dry champagne for the best flavor.
  • Do not overcrowd the pan when searing scallops.
  • Serve with crusty bread or over pasta.

Nutrition

Find it online: https://bibodo.com/pan-seared-scallops-champagne-cream-recipe/