Best 6 Seared Scallops With Champagne Saffron Sauce Recipes

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Prepare to embark on a culinary journey where delicate scallops meet the vibrant flavors of champagne and saffron. This irresistible dish combines the tender texture of seared scallops with a luxurious champagne saffron sauce, creating an enchanting symphony of flavors that will tantalize your taste buds. Whether you're hosting a special dinner party or seeking a delightful seafood experience, this recipe will guide you step-by-step through the process of crafting this delectable dish.

Here are our top 6 tried and tested recipes!

SEARED SCALLOPS WITH PAN SAUCE



Seared Scallops With Pan Sauce image

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Provided by Mark Bittman

Categories     Seafood     Shellfish     Scallop     Butter     Quick & Easy     Dinner     Chive     White Wine

Yield Serves 4

Number Of Ingredients 8

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

Steps:

  • Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
  • Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
  • Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
  • Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
  • Variation:
  • Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
  • Cooks' Notes
  • Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
  • Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
  • Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
  • Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE



Pan Seared Scallops in Creamy Champagne Sauce image

If you have never paired tender, buttery, pan seared scallops with a creamy wine sauce, you are totally missing out! Toss the whole thing with some fresh linguine and crispy crumbled bacon, and you have a very special dinner for two for Valentine's Day.

Provided by Karen

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 slices thick-cut bacon (chopped)
8 ounces scallops (fresh or thawed if they were frozen)
salt and pepper
3 large shallots (sliced (about 1 and 1/2 cups))
salt and pepper
2 teaspoons flour
1 tablespoon champagne vinegar (optional)
1 cup white wine (or champagne, I used Sherry cooking wine)
1 & 3/4 cups chicken broth**
1/2 cup cream
2 teaspoons dijon mustard
2 teaspoons fresh thyme (or 3/4 teaspoon dried)
salted boiling water (large pot for pasta)
8 ounces linguine pasta
3-4 cups fresh spinach
1/4 cup parmesan cheese (shredded (to garnish))

Steps:

  • In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
  • While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
  • Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
  • Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
  • Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
  • Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
  • Remove the scallops to a plate and set aside.
  • Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
  • Add 2 teaspoons of flour and cook for 1 more minute.
  • Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
  • Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
  • Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
  • Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
  • Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
  • Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
  • Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
  • Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
  • Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
  • Microwave the bacon for about 20-30 seconds to warm it.
  • Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

Nutrition Facts : ServingSize 1 g, Calories 1224 kcal, Fat 71 g, SaturatedFat 31 g, Cholesterol 189 mg, Sodium 2263 mg, Carbohydrate 80 g, Fiber 9 g, Sugar 17 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 35 g

PAN SEARED SCALLOPS WITH A SAFFRON CREAM SAUCE



Pan Seared Scallops with a Saffron Cream Sauce image

Delicious seared scallops in a rich creamy saffron sauce. The perfect appetizer for entertaining! Learn how to sear scallops to make this restaurant quality dish at home! Perfect for Valentine's Day or Christmas!

Provided by Claire | Sprinkle and Sprouts

Categories     Appetizer

Time 7m

Number Of Ingredients 7

12 large scallops
½ stick butter
1 ½ tbsp olive oil
½ cup dry white wine
generous pinch of saffron threads
⅓ cup heavy cream/double cream/thickened cream
fresh parsley for garnish

Steps:

  • Remove the scallops from the packaging and place them on kitchen paper to ensure they are dry.
  • Place the half of the butter (1/4 stick/30 g) and the olive oil into a non stick frying pan and melt over a medium high heat until it is starting to foam.
  • Think of the frying pan as a clock and add the scallops to the foaming butter starting at 12 o'clock and then working around clockwise.
  • Cook over a medium high heat for 1 1/2 minutes until golden brown.
  • Carefully, starting at 12 o'clock again, flip the scallops and cook for a further minute.
  • Remove scallops from pan (starting at 12 o'clock again) and place them on a plate near the hob.
  • Turn the heat to high and add the wine to the pan.
  • Allow this to bubble for a couple of minutes, then reduce the heat and add the saffron.
  • Stir well and whisk in the remaining butter (1/4 stick/30 g).
  • Once this has melted add the cream and whisk until slightly reduced and thickened.
  • Return the scallops to the pan and serve garnished with parsley.

Nutrition Facts : Calories 171 kcal, Carbohydrate 2 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 186 mg, ServingSize 1 serving

SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE



Sea Scallops and Shrimp With Champagne Butter Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter
1 1/2 pounds small white mushrooms or wild mushrooms
Salt to taste
1/2 cup finely chopped shallots
1 cup dry champagne or white wine
2 cups heavy cream
2 1/2 pounds sea scallops, cut into 1/2-inch cubes
2 1/2 pounds medium-size shrimp, shelled and deveined
Freshly ground pepper to taste
1/4 teaspoon Tabasco
2 tablespoons fresh lemon juice

Steps:

  • Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
  • Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS



Pan-Seared Scallops with Champagne Grapes and Almonds image

Categories     Fruit     Nut     Shellfish     Appetizer     Sauté     Quick & Easy     Almond     Scallop     Fall     Grape     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

16 large sea scallops, side muscles removed
5 tablespoons unsalted butter, divided
1 1/2 tablespoons minced shallots
2/3 cup Champagne grapes (about 4 ounces) or black grapes, halved
1 1/2 tablespoons fresh lemon juice
1/3 cup sliced almonds, toasted
1 1/2 tablespoons chopped fresh Italian parsley

Steps:

  • Sprinkle scallops with salt and pepper.
  • Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
  • Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE



Seared Scallops With Champagne Saffron Sauce image

This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice.

Provided by Midwest Maven

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

saffron thread (a generous pinch)
4 tablespoons butter
20 large scallops, with any juices reserved
4 tablespoons dry champagne (and then you can drink the rest! -- ) or 4 tablespoons sparkling wine (and then you can drink the rest! -- )
1 1/4 cups heavy cream
1/2 a lemon
salt and pepper
flat leaf parsley sprig, to garnish

Steps:

  • Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
  • Take the saffron threads out of the skillet and set aside.
  • Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
  • Transfer the scallops to a warm dish and keep covered.
  • Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
  • Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
  • Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
  • Return the scallops to the pan and stir until just heated through.
  • Transfer to plates and garnish with parsley. Enjoy :).

Tips:

  • Choose high-quality scallops: Look for plump, opaque scallops with no brown or yellow spots.
  • Sear scallops properly: Heat your pan over high heat and sear scallops for 2-3 minutes per side, or until golden brown and cooked through.
  • Use fresh ingredients: The fresher your ingredients, the better your dish will taste.
  • Don't overcrowd the pan: When searing scallops, make sure not to overcrowd the pan, as this will prevent them from cooking evenly.
  • Use a heavy-bottomed pan: A heavy-bottomed pan will help to prevent the scallops from sticking to the pan.
  • Season the scallops generously: Be sure to season the scallops with salt and pepper before searing them.
  • Add aromatics to the sauce: To add extra flavor to the sauce, try adding aromatics such as shallots, garlic, or thyme.
  • Reduce the sauce: Reducing the sauce will help to concentrate the flavors and create a richer, more flavorful sauce.
  • Serve the scallops immediately: Once the scallops are cooked, serve them immediately with the sauce.

Conclusion:

Seared scallops with champagne saffron sauce is a delicious and elegant dish that is perfect for a special occasion. By following the tips in this article, you can create a restaurant-quality dish at home. So next time you're looking for a special appetizer or main course, give this recipe a try.

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