– Seared Scallops with Champagne Sauce –
Everybody loves scallops, and for those of you who have never had scallops before, this recipe of Seared Scallops with Champagne Sauce is a great introduction to these beauties from the sea. This recipe is loaded with so much flavor and it´s above and beyond easy to make. I used a Spanish cava as my sparkling wine to make the Champagne sauce. Cava is to Spain what Champagne is to France, but you can you use any other type of Sparkling wine.
The Secret to Perfectly Seared Scallops
Perfectly searing scallops is actually a very simple technique, yet so many people get it wrong. You have to sear them at least at a medium-high heat, nothing lower, and with enough oil/fat to cover the entire surface of the pan. If you over-cook scallops, you get a very unpleasant and chewy scallop, cook it correctly, you get rewarded with a sweet and soft scallop. Watch the video below on how to make these Seared Scallops with Champagne Sauce or check out the recipe card below, which you can print 🙂 .
Watch the Video Below on How to Make Seared Scallops with Champagne Sauce
- -12 Fresh Small Scallops (approx. 1 lbs.)
- -2 tbsp extra virgin Spanish olive oil
- -1 clove of garlic
- -1/4 of an onion
- -1/2 cup Spanish Cava
- -1/2 tsp fresh lemon juice
- -2 tablespoons fresh parsley
- -sea salt
- -freshly cracked black pepper
- Season 12 scallops with sea salt and freshly cracked black pepper on both sides
- Finely mince 1 clove of garlic, finely dice a 1/4 of an onion and finely chop 2 tablespoons of fresh parsley
- Heat a small non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil
- Once the oil get´s very hot add the scallops to the pan, add them in a circular design, like a clock, this ensures they all cook evenly, sear for 1 minute per side (the scallops I used where small, if you have bigger scallops sear for 2 minutes per side), once seared, remove the scallops from the pan and set aside
- Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left-overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
- Add the seared scallops to a dish, drizzle the champagne sauce on top of the scallops and garnish the dish with the remainder of the fresh parsley
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