Seared Scallops with Champagne Butter Sauce | Wild Caught | Recipe by Snake River Farms

Prepare the scallops; Remove the scallops from the packaging and pat completely dry with a paper towel. Heat a skillet over medium heat and add 2 two tablespoons of butter to the pan. Line a plate with a paper towel. Cut the remaining butter into ½-inch cubes and reserve.
Just before cooking, season the scallops with salt and pepper, on all sides, as desired.
Add the scallops to the pan and cook until golden brown, then flip and continue cooking, about 2 minutes per side. Remove the scallops from the pan and transfer to a paper towel lined plate.
Meanwhile, prepare the Champagne Butter Sauce; In a small saucepan over medium heat, add the champagne, lemon zest and juice, and the shallot (leaving it in a large piece as it will be removed). Cook until the champagne has reduced in volume by half, about 6 minutes. Remove the shallot.
Reduce the heat to medium-low and whisk in the reserved 6 tablespoons of butter, piece by piece until the sauce is thickened and glossy. Season with a pinch of salt. The sauce will be bright and acidic and pair nicely with the richness of the scallops.
Place the sauce on a serving dish and top with the scallops. Garnish with flaky salt, and fresh chives, as desired. Enjoy!

Save Recipe

Add To Collection Add To Meal Planner Add To Shopping List

You Might Also Enjoy These Recipes: