Scallops Sizzled to Perfection in a Rich Champagne Cream Sauce
These scallops are golden on the outside, buttery and tender on the inside, swimming in a silky Champagne cream sauce that feels straight out of a fine dining menu — except you made it at home, in under 30 minutes.
It’s a dish that says “I have my life together” even if you’re eating it in sweats with a glass of bubbly.
Whether it’s date night, impressing dinner guests, or just flexing your pan skills, this one always hits.
Ingredients
For the Scallops
1 lb U15 sea scallops (about 10–12 large)
Kosher salt, to season
1 tbsp neutral oil (grapeseed, avocado, or canola)
1 tbsp unsalted butter
For the Champagne Cream Sauce
2 shallots, finely minced
½ cup Champagne (or brut sparkling wine)
½ cup chicken stock
1 cup heavy cream
1 tsp Dijon mustard
1 tsp white miso paste (whisk smooth before adding)
1 tbsp unsalted butter (for sauce base)
1 tsp fresh tarragon, chopped
1 tsp fresh chives, chopped
Juice of ½ lemon
Salt & freshly ground pepper, to taste
Optional Garnish
Microgreens (pea shoots or radish)
Lemon wedges
Instructions
Prep the Scallops
Remove the small abductor muscle — that tough flap on the side that can turn chewy.
Pat the scallops super dry with paper towels. Moisture is the enemy of a perfect sear.
Season generously with kosher salt.
Sear Like a Pro
Heat a stainless or cast-iron pan over medium-high.
Add your neutral oil — it should shimmer but not smoke.
Lay the scallops down starting at the 12 o’clock position, then work clockwise so you know the exact order for flipping later.
Keep the scallops around the outer edge of the pan where the heat is even (knowing your pan is half the battle).
Let them sear 2½–3 minutes without touching.
Flip, drop in a knob of butter, and baste as it foams for another 1½–2 minutes, until centers are just opaque (115–120°F).
Remove and tent with foil.
Build the Sauce
Lower heat to medium. Add butter and minced shallots; sauté 2–3 minutes until softened.
Deglaze with Champagne — that steam cloud is your sign you’re doing great.
Reduce by half, then add chicken stock and simmer briefly.
Pour in cream, simmer 5–6 minutes, and check: it should coat the back of a spoon.
Whisk in Dijon and miso, season with salt and pepper, then finish off-heat with lemon juice, tarragon, and chives.
Plate & Garnish
Spoon a silky pool of sauce onto each plate.
Nestle scallops on top, drizzle more sauce, and add a pinch of microgreens for color.
Serve with lemon wedges and (of course) a glass of Champagne.
Pour Choice Pairing
My pour choice for this one was Chandon Brut Champagne — crisp enough to balance the richness, with just enough fruit to tie the sauce together.
If you’re not into bubbles, a chilled Chablis or Sauvignon Blanc plays beautifully here too.
Pro Tips
Dry = golden. Pat those scallops like you’re drying off your future.
Don’t crowd the pan. Give each scallop room to breathe — overcrowding = steaming.
Know your heat zones. The outside ring of the pan often holds the most even heat.
Butter after the flip. That’s how you get that nutty baste without burning it.
Make It Your Own
Want a twist?
Add a pinch of cayenne or smoked paprika for warmth.
Swap tarragon for chervil or dill for a fresh spin.
Spoon it over risotto, pasta, or mashed potatoes for a full meal.