Scallops with Champagne Sauce

Name: Scallops with Champagne Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 shallot, finely chopped; 1 cup champagne or sparkling wine; 1 cup heavy cream; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste

Highlighted under: International Meals

I absolutely love crafting dishes that sparkle and ignite the senses, and this Scallops with Champagne Sauce does just that. The tender, buttery scallops paired with a luxurious, creamy champagne-infused sauce creates an elegant dish perfect for entertaining or a special weeknight dinner. Each bite feels indulgent, and the vibrant flavors make my heart sing. This recipe is an experience that invites us to celebrate life's little moments, transforming simple ingredients into something extraordinary.

Created by

Odette Fairbanks

Last updated on 2026-01-07T11:21:34.991Z

When I first made Scallops with Champagne Sauce, I was amazed by how the flavors complemented each other. The combination of sweet scallops and a hint of bubbly was a match made in culinary heaven. I experimented with different herbs and spices, but I found that a touch of fresh thyme really elevated the dish.

One key tip I discovered is to sear the scallops on a high heat for a beautifully golden crust. It's the simple yet effective techniques that turn an ordinary dish into an extraordinary one. Trust me; this is a recipe you’ll want to keep for special occasions.

Why You'll Love This Recipe
Delicate scallops complemented by a rich champagne sauce
Impressive yet easy to make for any occasion
Perfect balance of flavors with a hint of fresh herbs

Understanding Scallops

When selecting scallops, aim for large sea scallops which have a sweeter, more pronounced flavor compared to bay scallops. Look for scallops that are fresh, slightly translucent, and smell of the ocean—not fishy. If you're purchasing frozen scallops, thaw them in the refrigerator overnight and pat them dry thoroughly before cooking to ensure a good sear.

The texture of perfectly cooked scallops is key to this dish's success. A quick sear over medium-high heat helps to create a beautiful caramelized crust while maintaining a tender interior. Avoid overcrowding the skillet as this can lead to steaming rather than searing; work in batches if necessary to achieve that golden-brown exterior.

Crafting the Champagne Sauce

The champagne sauce elevates the entire dish, bringing a touch of luxury. Allow the champagne to reduce until it's slightly syrupy to concentrate the flavors—this usually takes about 5-7 minutes on medium heat. Make sure to stir it frequently to prevent burning and ensure even reduction. I often use a dry champagne or sparkling wine as its acidity complements the richness of the cream beautifully.

Remember that the cream plays a pivotal role in this sauce. It provides a luscious creaminess that balances the acidity of the champagne. When adding the cream, lower the heat to a gentle simmer; this prevents the sauce from curdling and allows it to thicken gradually, usually in about 3-5 minutes. Stirring in the fresh thyme adds a fragrant herbaceous note that brightens its overall profile.

Ingredients

For the Scallops

1 lb large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Champagne Sauce

1 shallot, finely chopped
1 cup champagne or sparkling wine
1 cup heavy cream
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

Instructions

Steps

Prepare the scallops

Pat the scallops dry with paper towels. Season with salt and pepper on both sides.

Sear the scallops

In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of butter. When hot, add the scallops and sear for about 2-3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Make the sauce

In the same skillet, add the chopped shallot and sauté for 1-2 minutes until translucent. Pour in the champagne and allow it to reduce by half, stirring frequently.

Finish the sauce

Lower the heat, add the heavy cream, and simmer until thickened. Stir in the thyme and season with salt and pepper.

Serve

Plate the scallops and generously drizzle with champagne sauce. Enjoy immediately!

Pro Tips

For the best results, ensure your scallops are dry before cooking to achieve a nice sear. Feel free to substitute the champagne with a good quality white wine if necessary.

Serving Suggestions

To present this dish elegantly, consider plating the scallops atop a bed of creamy risotto or alongside sautéed asparagus. The contrasting textures and flavors will enhance the dining experience. For a touch of color, you might garnish with microgreens or additional fresh thyme, adding visual appeal along with a burst of herbal flavor.

This dish pairs wonderfully with a crisp salad dressed lightly in vinaigrette, which can help cut through the richness of the scallops and sauce. A side of crusty bread is also excellent for soaking up any remaining sauce, offering a satisfying finish to the meal.

Make-Ahead and Storage Tips

While scallops are best enjoyed fresh, the champagne sauce can be made ahead of time. Once prepared, cool it to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat the sauce over low heat to preserve its creamy texture, stirring frequently.

If you're looking to scale this recipe, it's quite easy to double the quantities while maintaining the same cooking techniques. Just be sure to sear the scallops in batches to avoid overcrowding the skillet, and increase the simmering time for the sauce as needed to account for the added volume.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just make sure to thaw them completely and dry them well before cooking.

→ What can I serve with this dish?

This dish pairs wonderfully with asparagus or a light salad.

→ Can I use a different type of seafood?

Yes, shrimp or lobster can also work well with this champagne sauce.

→ What if I don't have champagne?

You can use a good quality sparkling wine or even a dry white wine.