10-Minute Pan-Seared Scallops with Champagne Sauce

There are two things that I love about these scallops. They are unbelievably quick and easy to prepare and they are absolutely delicious. I can have dozens of them in one sitting if you don't stop me. So please do stop me if I am next to a plate of them. The flavors cut to the chase and hands you the principal tastes of the ingredients. After all, it's a no-fuss 10-minute recipe. 

Yesterday had been very hectic, every single item in my to do list having more priority than the other that in the end, the kids, my husband and I arrived home just in time for dinner, tired and ready to retire for the night. At times like this, I usually opt for pizzas to take out and rush home. But a quick trip to the fishmonger yielded some scallops and fish that I was able to throw in the saucepan quickly with wonderful results. 

Get the 10-Minute Pan-Seared Scallops with Champagne Sauce recipe at She Knows where I am a recipe developer or just scroll down. Check out my Profile Page there to see more recipes (and some travel articles) that I have been creating for them. Enjoy your Friday! 

10-Minute Pan-Seared Scallops with Champagne Sauce
Serves 2
  • 8 scallops
  • Salt
  • Pepper
  • Knob of butter
  • Extra virgin olive oil
  • 1/4 cup Champagne
  • 1/2 teaspoon flour
  • Fresh parsley, finely chopped
  • Salad (optional)
1. Clean the scallops by taking away the muscle around the meat. Rinse them with water, and then pat them dry with paper towels. Sprinkle with salt and pepper.
2. In a small saucepan over medium heat, add the butter and olive oil. When the butter has melted and the saucepan is heated, add the scallops. Brown each side of the scallops for about 2 minutes.
3. When the scallops are golden brown, transfer them to a plate, and cover them with aluminum foil to keep them warm.
4. In the same saucepan, pour the Champagne. Let the alcohol evaporate, and then add the flour. Season with salt and pepper. Whisk the sauce until it is slightly thick. Sprinkle in the parsley.
5. Pour the sauce over the scallops, and serve immediately with some salad, if desired.