Champagne Butter Scallops
Back to Scallops
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.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest portion or center of every scallop. Insert from the side for thin pieces so the whole sensing area reaches the center, and check several places in every large or irregular piece.
- Every spot you check must reach 145°F for at least 15 seconds. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
- Only when an individual scallop cannot be reliably probed with an appropriately sized food thermometer, cook it until milky white or opaque and firm. A translucent center does not meet this check. This is not a measured temperature check or a pasteurization method.
Finish
- After completing the check, 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.
Serve
- Spoon the warm Champagne butter sauce around the finished scallops.
- 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.