Scallops Pan Seared in Creamy Champagne Sauce
User Reviews
4.7
171 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2
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Calories
1224 kcal
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Course
Main Course
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Cuisine
American
Scallops Pan Seared in Creamy Champagne Sauce
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Pan-seared scallops are cooked in bacon fat and served with a creamy Champagne and white wine sauce enriched with shallots, Dijon mustard, and thyme. This dish is paired with spinach and linguine pasta topped with Parmesan cheese, combining tender seafood with savory, aromatic flavors. The sauce balances acidity from the vinegar and wine with creaminess, making it a rich accompaniment to the scallops and pasta.
Description
This recipe features scallops cooked in bacon grease to add depth and a slight smokiness. The scallops are prepared by removing any side muscle, then lightly seasoned and seared over medium-high heat until just caramelized on the outside. The pan is used to build a sauce by sautéing sliced shallots and incorporating flour to thicken, followed by liquid ingredients like champagne vinegar, white wine (or cooking wine), chicken broth, and cream. Dijon mustard and thyme add complexity and herbal notes to the creamy sauce.
The dish includes cooked linguine pasta and fresh spinach, which are combined with the scallops and sauce. Grated Parmesan cheese is sprinkled on top as a finishing touch. The overall texture pairs tender scallops with silky sauce and al dente pasta, complemented by the crispy bacon bits.
The notes advise thawing scallops thoroughly before cooking and removing side muscles for tenderness. Reheating delicate seafood is discouraged due to texture loss, though refrigeration for a few days is possible with careful warming on low heat. The sauce and pasta do not freeze well, and plating pasta with a twirling method enhances presentation.
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Ingredients
- 6 lices Bacon chopped, thick-cut
- 8 ounces scallops fresh or thawed if they were frozen
- salt
- black pepper
- 3 large shallot sliced (about 1 and 1/2 cups
- salt
- black pepper
- 2 teaspoons flour
- 1 tablespoon champagne vinegar optional
- 1 cup white wine or champagne, I used Sherry cooking wine
- 1 & 3/4 cups chicken broth
- 1/2 cup cream
- 2 teaspoons Dijon mustard
- 2 teaspoons thyme or 3/4 teaspoon dried, fresh
- salted boiling water large pot for pasta
- 8 ounces linguine pasta
- 3-4 cups spinach fresh
- 1/4 cup Parmesan Cheese shredded (to garnish)
Instructions
- In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
- While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
- Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
- Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
- Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
- Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
- Remove the scallops to a plate and set aside.
- Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
- Add 2 teaspoons of flour and cook for 1 more minute.
- Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
- Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
- Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
- Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
- Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
- Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
- Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
- Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
- Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
- Microwave the bacon for about 20-30 seconds to warm it.
- Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.
Notes
- Ensure scallops are fully thawed and side muscles removed before cooking for the best texture.
- Reheat leftovers gently on the stove rather than in the microwave to preserve scallop texture; avoid freezing as it negatively affects sauce and pasta quality.
- Use tongs or a fork to twirl pasta into a neat bundle when plating for an attractive presentation.
- Chicken broth can be made using Better Than Bouillon base by diluting appropriately as a shortcut.
Nutrition Information
Show Details
Serving
1serving
Calories
1224kcal
(61%)
Carbohydrates
80g
(27%)
Protein
46g
(92%)
Fat
71g
(109%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
26g
(130%)
Trans Fat
1g
(50%)
Cholesterol
189mg
(63%)
Potassium
1639mg
(35%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Vitamin A
5341IU
(107%)
Vitamin C
44mg
(49%)
Calcium
346mg
(35%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1224 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1224kcal | 61% |
| Carbohydrates | 80g | 27% |
| Protein | 46g | 92% |
| Fat | 71g | 109% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 189mg | 63% |
| Potassium | 1639mg | 35% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 5341IU | 107% |
| Vitamin C | 44mg | 49% |
| Calcium | 346mg | 35% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
171 reviews
Excellent
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