Champagne Butter Scallops
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Last updated
- Prep
- 15 min
- Cook
- 30 minutes
- Total
- 55 min
- Yield
- 4 servings
Main Coursescallopschampagne buttercelebrationdate night
Ingredients
- 16 large dry sea scallops that meet the recommendation conditions
- 2 tsp kosher salt
- 1 tsp ground white pepper
- 2 tbsp avocado or grapeseed oil
- 7 tbsp unsalted butter, divided
- 2 shallots, finely minced
- 3 cloves garlic, minced
- 1 cup Champagne or dry sparkling wine
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh tarragon
- 2 tbsp minced fresh chives
- 1 tbsp chopped fresh parsley
- Lemon zest and flaky salt, for serving
Method
Prepare
- Remove the small side muscle from each scallop if it is still attached, then pat every scallop completely dry.
- Season lightly with the kosher salt and white pepper.
- Arrange the scallops in one flat layer in a food-safe pouch with 1 tablespoon of butter. Use additional pouches rather than crowding or overlapping them.
Cook
- Set the water bath to 122°F.
- Cook for 30 minutes for immediate service after the thermometer check.
- Melt 1 tablespoon of butter in a clean saucepan and soften the shallots. Add the garlic and cook just until fragrant.
- Add the Champagne and reduce by half, then whisk in the cream and Dijon. Simmer until the sauce lightly coats a spoon.
- Remove the pan from the heat and whisk in 3 tablespoons of cold butter, one piece at a time. Stir in the lemon juice, tarragon, chives, and parsley, then keep the sauce warm.
Finish
- Use clean utensils to remove the scallops, discard the pouch liquid, and pat every scallop completely dry again.
- Heat a clean heavy skillet until smoking, add the oil and remaining butter, and sear the scallops without crowding until deeply golden on both flat sides.
- Transfer the scallops to clean plates and move them away from the heat for the thermometer check.
Check before serving
- Use a food thermometer at the thickest point. It must reach 145°F. If any part is below that temperature, keep cooking and check it again.
Serve
- Once every scallop passes the thermometer check, spoon the warm Champagne butter sauce around them.
- Garnish with lemon zest, fresh herbs, and flaky salt, then serve immediately.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.