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Perfect Pan-Seared Scallops Recipe with Easy Champagne Cream Sauce

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A quick and elegant pan-seared scallops dish served with a light, silky champagne cream sauce that balances indulgence with simplicity.

Ingredients

Scale
  • 1 pound (450g) sea scallops, preferably dry-packed
  • ½ cup (120ml) brut or dry champagne
  • ½ cup (120ml) heavy cream
  • 2 tablespoons unsalted butter, divided
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat dry 1 pound (450g) of sea scallops with paper towels to remove excess moisture. Season generously with salt and freshly ground black pepper on both sides. Let sit at room temperature for 10 minutes.
  2. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add 1 tablespoon unsalted butter and melt until shimmering but not smoking. The pan should be hot enough that scallops sizzle immediately on contact.
  3. Place scallops in the pan spaced apart. Cook undisturbed for 2–3 minutes until a golden crust forms. Flip gently and cook the other side for 1.5–2 minutes until opaque and slightly springy. Remove scallops and set aside on a warm plate.
  4. Reduce heat to medium. Add 1 tablespoon unsalted butter to the same pan, then sauté minced shallot and garlic for 1–2 minutes until softened but not browned.
  5. Pour in ½ cup (120ml) champagne, scraping the pan to loosen browned bits. Simmer gently until reduced by half, about 4–5 minutes.
  6. Lower heat to medium-low and stir in ½ cup (120ml) heavy cream. Cook for 2–3 minutes until sauce thickens slightly. Add 1 tablespoon fresh lemon juice, stir, and season with salt and pepper to taste. Add a splash of water or broth if sauce is too thick.
  7. Return scallops to the pan briefly to warm through, spooning champagne cream sauce over them. Garnish with chopped fresh parsley before serving.

Notes

Do not overcrowd the pan when searing scallops to ensure a golden crust. Pat scallops dry before cooking to avoid steaming. Use dry or brut champagne for best flavor. Sauce can be made ahead and reheated gently. For dairy-free, substitute heavy cream with full-fat coconut cream.

Nutrition

Keywords: pan-seared scallops, champagne cream sauce, easy seafood recipe, quick dinner, elegant scallops, creamy sauce, scallops recipe

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