{"id":56083,"date":"2026-05-02T21:12:45","date_gmt":"2026-05-02T21:12:45","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=56083"},"modified":"2026-05-02T21:17:45","modified_gmt":"2026-05-02T21:17:45","slug":"seared-scallops-with-champagne-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2026\/05\/02\/seared-scallops-with-champagne-sauce\/","title":{"rendered":"Seared Scallops with Champagne Sauce"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: <strong>D\u2019Artagnan<\/strong><\/h6>\n<p>Scallops perfectly seared yielding a golden-brown crust. They can sit on top a bed of linguine or mashed potato, bathed in delicious champagne cream sauce. It doesn\u2019t get much fancier than this!<br \/>\nPrep: 15 Cook: 15<\/p>\n<ul>\n<li><span class=\"id-ingredient-name\">Neutral oil<\/span><\/li>\n<li><span class=\"quantity\">16-20<\/span><span class=\"ingredient-name\">jumbo scallops, patted very dry<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Steamed asparagus, for serving (optional)<\/span><\/li>\n<\/ul>\n<p><strong>For the sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz demi-sec Champagne or sparkling wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">medium shallot, very finely chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup fish stock or clam juice<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cups heavy cream<\/span><\/li>\n<li><span class=\"id-ingredient-name\">squeeze of fresh lemon juice<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS unsalted butter, chilled and cut into small cubes<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nStart the sauce:<\/strong><\/p>\n<p>Add <strong>Champagne<\/strong> and <strong>shallots<\/strong> to a medium saucepan and bring to a boil over high heat. Reduce until only a few spoons of <strong>liquid<\/strong> remain, about 20-30 minutes.<\/p>\n<p>Once the <strong>Champagne<\/strong> is reduced, add <strong>fish stock.<\/strong> Bring back to a boil and cook for 6-7 minutes. Remove from heat and whisk in <strong>heavy cream<\/strong> and about \u00bd tsp <strong>salt.<\/strong><\/p>\n<p>Place back over medium heat and simmer, whisking occasionally, until thickened, 15 to 25 minutes.<\/p>\n<p><strong><br \/>\nCook scallops:<\/strong><\/p>\n<p>Meanwhile, preheat a large skillet over medium-high heat. Season <strong>scallops<\/strong> with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>Once the pan is hot, add about a TBS of <strong>oil,<\/strong> swirl, and when it\u2019s barely smoking, pat <strong>scallops<\/strong> dry once again then place in the pan spaced at least an inch apart.<\/p>\n<p>Cook <strong>scallops<\/strong> without disturbing until they\u2019re golden brown and release easily from the pan, 3 to 4 minutes. Turn each <strong>scallop<\/strong> and continue to cook for about 1 minute more. Remove to a warmed plate and tent with foil.<\/p>\n<p><strong><br \/>\nFinish:<\/strong><\/p>\n<p>When <strong>sauce<\/strong> is thickened to your liking, remove from heat and whisk in <strong>cold butter,<\/strong> a few cubes at a time, until fully incorporated. Taste for <strong>seasoning<\/strong> and adjust if desired.<\/p>\n<p>Spoon the <strong>sauce<\/strong> over seared <strong>scallops<\/strong> and serve immediately with steamed <strong>asparagus<\/strong> or another <strong>vegetable<\/strong> side.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Adapted from: D\u2019Artagnan Scallops perfectly seared yielding a golden-brown crust. They can sit on top a bed of linguine or mashed potato, bathed in delicious champagne cream sauce. It doesn\u2019t get much fancier than this! Prep: 15 Cook: 15 Neutral oil 16-20jumbo scallops, patted very dry Kosher salt and freshly ground black pepper Steamed asparagus, for serving (optional) For the sauce: 12oz demi-sec Champagne or sparkling wine 1medium shallot, very finely chopped 1cup fish stock or clam juice&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2026\/05\/02\/seared-scallops-with-champagne-sauce\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":56084,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[18],"tags":[34,473,212],"class_list":["post-56083","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood","tag-asparagus","tag-champagne","tag-scallops"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2026\/05\/ScallopsCreamSauce.jpg?fit=624%2C378&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56083","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=56083"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56083\/revisions"}],"predecessor-version":[{"id":56088,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56083\/revisions\/56088"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/56084"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=56083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=56083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=56083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}