Seared Scallops with Champagne Butter Sauce | Wild Caught | Recipe by Snake River Farms
Ingredients
- 1 package SRF Atlantic Sea Scallops, (8 pieces)
- 8 tablespoon butter, divided
- ¼ teaspoon kosher salt, or as needed
- 1/8 teaspoon pepper
- 1 cup (or 1 split) Champagne, Prosecco, Cava, or other sparkling white wine
- Zest of ½ lemon
- Juice of ½ lemon
- ½ shallot, peeled
- Flaky salt, as needed for serving, optional
- Fresh chives, for serving, optional
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Directions
- 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!
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