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French

Seared Scallops with Champagne Beurre Blanc

Perfect golden-seared scallops drizzled with luxurious champagne butter sauce

hot_biteAdvancedFrench
Prep15 minCook10 minTotal25 minServes4Temphot
✓ gluten-free✓ keto
⚠ Contains: 🦐 Shellfish, 🥛 Dairy
Recipe
Ingredients
  • 12large dry sea scallops(U-10 size)
  • 0.5 cupchampagne
  • 2 tbspshallot(minced)
  • 0.5 cupcold butter(cubed)
  • 1 tbspfresh lemon juice
  • 2 tbspolive oil
  • 0.5 tspkosher salt
  • 0.25 tspwhite pepper
  • 1 tbspfresh chives(minced, for garnish)
  • 1 tspsalmon roe(optional, for garnish)
Make Ahead

Beurre blanc can be made 30 minutes ahead; keep warm over very low heat. Scallops must be seared just before serving.

Instructions
  1. 1Remove side muscle from scallops and pat very dry with paper towels
  2. 2Season with salt and pepper
  3. 3For beurre blanc: simmer champagne and shallot until reduced to 2 tablespoons
  4. 4Remove from heat and whisk in cold butter one cube at a time
  5. 5Add lemon juice and keep warm (not hot or it will break)
  6. 6Heat olive oil in skillet over high heat until smoking
  7. 7Sear scallops 2 minutes per side until golden crust forms
  8. 8Plate scallops and drizzle with champagne beurre blanc
  9. 9Garnish with chives and optional salmon roe
  10. 10Serve immediately
Notes
Pro Tips

Dry scallops (not treated with phosphates) sear better. They must be extremely dry for proper caramelization. Don't move them while searing - let the crust form. The butter must stay emulsified - if the sauce gets too hot, it will break.

History & Origin

Beurre blanc (white butter sauce) originated in the Loire Valley of France in the early 20th century. The combination with champagne elevates it further, making it perfect for celebration dinners and romantic occasions.

Cocktail Pairings
Pairs Well With
champagnewhite-winemartinifrench-75
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