Description
This recipe takes a beloved seafood delicacy—scallops—and elevates them with a Champagne beurre blanc sauce. The beurre blanc, a French butter sauce made with shallots, white wine (in this case, Champagne), and cold butter, is rich and luxurious. It coats the perfectly seared scallops and adds a bright, zesty note that cuts through the richness. Paired with the right garnishes, this dish is as beautiful to look at as it is to eat.
Ingredients
For the Scallops
6 large sea scallops, cleaned and patted dry
Salt and freshly ground white pepper
1 tbsp olive oil
1 tbsp unsalted butter
For the Champagne Beurre Blanc
1 shallot, finely minced
½ cup (120 ml) Champagne (or sparkling wine or dry white wine)
1 tbsp white wine vinegar or lemon juice
¼ cup (60 ml) heavy cream (optional but helps stabilize sauce)
½ cup (115 g) cold unsalted butter, cut into small cubes
Salt, to taste
Freshly ground white pepper, to taste
1 tsp lemon juice (optional, for brightness)
Optional Garnishes
Chives or microgreens
Salmon roe or caviar (for luxury)
Thin lemon zest curls
Instructions
1. Make the Champagne Reduction
In a small saucepan over medium heat, combine:
minced shallot
Champagne
vinegar (or lemon juice)
Bring to a gentle boil and reduce until about 2 tablespoons of liquid remain.
2. Add Cream (Optional but Recommended)
Stir in the cream and reduce slightly again until just thickened.
(If skipping cream, go directly to step 3.)
3. Whisk in Butter
Reduce heat to low (or off if your pan retains heat).
Whisk in the cold butter cubes a few at a time, allowing each to melt and emulsify before adding more.
Continue until the sauce is silky and pale.
Strain through a fine sieve to remove shallots if you prefer a smooth texture.
Season with salt, white pepper, and a squeeze of lemon juice.
Keep warm (not hot) — ideally around 130°F / 55°C — so it doesn’t split.
4. Sear the Scallops
Heat a skillet (preferably stainless or cast iron) over medium-high heat.
Season scallops with salt and white pepper.
Add olive oil, then butter — swirl until foamy.
Add scallops and sear 1½–2 minutes per side, until golden brown and just opaque inside.
5. Plate & Serve
Spoon a pool of Champagne beurre blanc onto each plate.
Arrange 3 scallops per person.
Garnish with chives, microgreens, or roe.
Serve immediately with a glass of chilled Champagne.
Notes
For an extra romantic touch, serve these Valentine scallops with a chilled glass of champagne and a side of creamy risotto or buttered asparagus. The champagne beurre blanc adds a luxurious flavor—perfect for celebrating love in style!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
Nutrition
- Serving Size: 1 plate (approx. 3–4 scallops with sauce)
- Calories: 420
Keywords: Valentine’s Day scallops, Champagne beurre blanc scallops, scallops with Champagne sauce, romantic scallops dish, elegant seafood recipe