Seared Jumbo Scallops with a Champagne-Vanilla Butt

Name: Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons minced shallots; 1 cup dry brut Champagne; 1/2 vanilla bean, split and scraped; 1/2 cup heavy cream; 1 cup (2 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon; 1 1/2 teaspoons salt; 3/4 teaspoon freshly ground white pepper; 12 jumbo sea scallops, cleaned; 1 tablespoon olive oil; 2 tablespoons chopped fresh chives

Servings: persons

1
In a medium saucepan combine the shallots, Champagne, and vanilla bean pod and seeds and bring to a boil.
2
Reduce the heat to medium-low and simmer until the mixture is almost completely reduced, about 7 minutes.
3
Add the cream, bring to a boil, and reduce by half, about 3 minutes.
4
Turn the heat down to low and little by little whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has completely incorporated.
5
Remove the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
6
Continue until the entire cup of butter pieces has been added and the sauce coats the back of a spoon.
7
Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of the white pepper.
8
Remove the vanilla bean pod and keep the sauce warm until ready to serve.
9
Season the scallops on all sides with the remaining salt and freshly ground black pepper.
10
Heat the olive oil in a large, 12-inch saute pan over medium-high heat.
11
When the oil is hot, add the scallops and sear for 2 minutes.
12
Add the remaining tablespoon of butter to the pan and allow the scallops to cook for another minute.
13
Turn the scallops over and cook for an additional 3 minutes.
14
To serve, place 3 scallops on each of 4 entree plates and spoon the Champagne-Vanilla butter sauce around them.
15
Garnish with fresh chives and serve immediately.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons minced shallots, 1 cup dry brut Champagne, 1/2 vanilla bean, split and scraped, 1/2 cup heavy cream, and more.

Yes, Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions