Pan-Seared Scallops with Champagne-Butter Sauce

Preparation time
10 mins
Cooking time
6 mins
Difficulty
moderate
Serves
2 people
Meal course
Appetizer
Posted by
Posted on
1 chopped
Shallots
1 cup
Champagne or white wine (dry)
3 Tbsp
Butter (At room temperature
2 Tsp
Lemon Juice
6 large
Scallop
Pan-Seared Scallops with Champagne-Butter Sauce

Pan seared scallops topped with a champagne-butter sauce

The following two tabs change content below.
Profile photo of Natalie Jones

Natalie Jones

Natalie is a digital world enthusiast. She loves cooking whenever she can and loves to experiment and innovate with her culinary skills. She loves to spend time with her pet dog Moose.
Profile photo of Natalie Jones

Latest posts by Natalie Jones (see all)

  1. Remove the side muscle from the scallops and pat them dry
  2. Heat 1tbsp oil over medium-high heat
  3. Add scallops, cooking 2 minutes on each side
  4. Remove scallops and place to the side
  5. Add champagne, lemon juice, and shallots to pan. Cook 5 minutes, reducing liquid by half volume
  6. Remove from heat. Whisk in 3 tbsps of butter until completely incorporated. Spoon over scallops and serve.

No comments yet, be the first to leave one!

You must be logged in to post a comment.