Fall in Love with Seafood with Our Seared Scallop Dish

Are you looking for a show-stopper seared scallop entree? My Seared Scallops with Champagne Saffron Sauce Recipe is the perfect solution! This dish is guaranteed to impress your dinner guests and make them feel like royalty. The scallops are lightly seared and then smothered in a tangy and creamy saffron champagne sauce that perfectly compliments their natural sweetness.

The secret to making this recipe so special is the combination of flavors used to create the sauce. The champagne reduces down to create a delicious base filled with light, delicate bubbles that give it a unique texture. Generous pinches of fragrant saffron thread and fresh lemon juice add just the right amount of zing, while heavy cream and butter bring a luscious richness to this delightful cream sauce.

With just 10 minutes of prep time, you’ll have plenty of time to put together a stunning dinner party menu that showcases your culinary skills. Whether it’s an intimate gathering or an impressive dinner party, this recipe is sure to be a hit!

So, let’s grab our aprons and get ready to make some authentic restaurant-quality Seared Scallops with Champagne Saffron Sauce that will leave your taste buds singing.

Why You’ll Love This Recipe

Seared Scallops With Champagne Saffron Sauce
Seared Scallops With Champagne Saffron Sauce

This seared scallops with champagne saffron sauce recipe is a show stopper. If you’re looking to impress your guests, this is the perfect dish. You’ll love this recipe because it’s elegant, flavorful, and easy to prepare. With its succulent sea scallops, lemon-scented butter, and decadent saffron cream sauce made with dry champagne, this dish is sure to be a crowd-pleaser.

What makes this recipe great is its simplicity. With just a few ingredients, you can make a restaurant-quality meal in under 30 minutes. The pan-seared scallops are cooked to perfection and are complemented by the luxurious champagne saffron sauce that adds depth of flavor to each bite.

Plus, the recipe offers substitutions and variations so you can customize it to your liking. You can switch out some of the ingredients or add your own twist. This dish pairs well with a variety of side dishes and drinks, making it perfect for any occasion or time of year.

Whether you’re entertaining guests or just want a special dinner for two, this seared scallops with champagne saffron sauce recipe is the way to go. So go ahead and treat yourself to this delicious dish that will make you feel like a true culinary artist. Your taste buds will thank you!

Ingredient List

Sea Scallops:

This recipe requires about 20 large sea scallops. Choose scallops with a creamy white color and a sweet, mild flavor for best results.

Dry White Wine:

You’ll need one cup of dry white wine, such as Sauvignon Blanc, for the saffron sauce.

Dry Champagne or Sparkling Wine:

For an extra touch of elegance, this amazing sauce calls for 1/4 cup of dry champagne or sparkling wine.

Saffron Thread:

To achieve the signature golden color and subtle flavor in the sauce, use saffron threads- a generous pinch, approximately 4 threads will be required.

Heavy Cream:

A quarter cup of heavy cream will provide the rich and creamy consistency for the sauce zesty, perfect for seared scallops.


Add richness and depth to your scallop entree by using four tablespoons of unsalted butter.


This recipe calls for 2 tablespoons of *freshly squeezed* lemon juice which will add a hint of tangy acidity to offset the savory flavors. One parsley sprig can also be used as garnish(Optional).

Olive oil:

To add a light oil base needed to cook sea scallops use one tablespoon of extra virgin olive oil.

Salt and Pepper:

Season your seared scallops with salt and pepper according to taste preferences.

Bread Crumbs:(Optional)

If you wish, sprinkle on some saffron-scented bread crumbs before serving your dish!

The Recipe How-To

Now comes the exciting part, cooking the delicious Seared Scallops with Champagne Saffron Sauce.

Step 1: Prepping the Scallops

Begin by patting dry 20 large sea scallops with paper towels to remove excess moisture. Sprinkle them liberally with salt and pepper on both sides.

Step 2: Searing the Scallops

Heat a heavy skillet over high heat and add 2 tablespoons of olive oil. Once it is hot, add the scallops in a single layer, making sure not to overcrowd the pan. Sear for 2 minutes on each side until they develop a golden crust. Remove from the pan and set aside.

Step 3: Preparing the Sauce

Melt 4 tablespoons of butter in a saucepan over medium heat. Once melted, add 1/4 cup of dry white wine and 1/2 cup of Champagne into the butter mixture. Next, add a generous pinch of saffron threads and let it cook for 1 minute until fragrant.

Step 4: Finishing Touches

Add 1 cup heavy cream into the saucepan along with any scallop juices reserved from searing. Give it a good stir to combine everything and let it simmer for about 5 minutes until it starts to thicken. Once it has thickened enough, season it with salt and pepper before taking it off the heat.

Plate the seared scallops and dress them in lemon-scented saffron butter alongside Champagne saffron cream sauce generously drizzled over them. Garnish your dish with a parsley sprig and a squeeze of fresh lemon juice for an extra burst of flavor.

Enjoy your very best seared scallop entree yet, savouring every bite complemented by the exquisite Champagne saffron sauce.

Substitutions and Variations

The seared scallops with champagne saffron sauce recipe is already a show-stopper, but it can still be customized to your taste. Here are some substitutions and variations that you might want to try:

1. Scallops: If sea scallops are not available, you can use bay scallops or even shrimp.

2. Saffron: Saffron is quite expensive, and not everyone has it in their pantry. If you don’t have saffron threads, substitute turmeric or smoked paprika.

3. Champagne: If you don’t want to use champagne, substitute a dry white wine such as Pinot Grigio or Sauvignon Blanc.

4. Heavy Cream: For a dairy-free option, use coconut milk instead of heavy cream. However, the final flavor will vary slightly.

5. Butter: You can substitute clarified butter, which has a higher smoking point so you can achieve crispy seared scallops.

6. Lemon Juice: Fresh lime or orange juice is a suitable substitute if you don’t have fresh lemon juice on hand.

7. Parsley Sprig: If you do not have parsley sprigs for garnish, you can try using chives, basil or even cilantro to add color to the dish.

8. Bread crumbs: Top the dish with some breadcrumbs seasoned with garlic & rosemary to add some extra crunch and texture to the recipe.

These substitutions and variations can take the recipe in different directions and offer unique flavor profiles. Feel free to experiment and get creative with your ingredients until you find the perfect combination that suits your taste buds.

Serving and Pairing

It’s no secret that seared scallops are already a showstopper, but with the addition of the champagne saffron sauce, this dish is taken to new heights. The delicate flavors of the sea scallops are enhanced by the rich and creamy sauce, making for a luxurious experience.

When it comes to pairing this dish, you’ll want to opt for a white wine with a slight sweetness to complement the sauce; a sparkling wine such as champagne or prosecco would be an excellent choice. Crisp and acidic white wines like chardonnay or pinot grigio can also work well.

As for side dishes, you’ll want something light and refreshing to balance out the richness of the scallops and cream sauce. A simple salad with a vinaigrette dressing, roasted vegetables, or a citrusy couscous would all make excellent companions.

To serve, arrange your seared scallops on a plate and spoon over the champagne saffron sauce. Garnish with a sprinkle of parsley and a lemon wedge to add some brightness. This dish is perfect for a special occasion or a fancy dinner party – your guests won’t soon forget it.

Make-Ahead, Storing and Reheating

While this Seared Scallops with Champagne Saffron Sauce recipe is best enjoyed fresh off the stove, it can be made ahead of time, stored, and reheated when the time is right.

To make ahead: Store the cooked scallops in an airtight container and store the saffron sauce separately in another container. Keep them both in the refrigerator for up to 2 days. When ready to serve, reheat the scallops in a skillet over medium high heat until warmed through (about 2-3 minutes) and warm up the sauce in a saucepan over low heat. Stir frequently to prevent burning.

To store leftover: If you have any leftovers, store them separately in airtight containers and keep them in the fridge for up to 2 days. Reheat the scallops and saffron sauce as mentioned above.

To reheat: Gently reheat both scallops and saffron sauce separately as noted above. For best results, ensure that you do not overcook the scallops as they tend to become tough when reheated for too long or at high heat.

Pro Tip: Make sure that you reserve some of the scallop juices when cooking them initially. These juices come in handy when reheating as they add moisture to your scallops keeping them juicy and tender.

Whether you’re planning a dinner party or just want to enjoy this dish another day, these make-ahead, storing, and reheating tips will ensure that your Seared Scallops with Champagne Saffron Sauce dish tastes just as delicious as it did on day one.

Tips for Perfect Results

Preparing a dish perfectly requires a keen eye for detail and taking into consideration some helpful tips. When it comes to the Seared Scallops with Champagne Saffron Sauce recipe, following these few tips can help you achieve the perfect results.

1. Pat the scallops dry: Before searing your scallops, ensure that they are completely dry by patting them with a paper towel. This will prevent any excess moisture from interfering with the searing process, and ensure brown and crisp crusts.

2. High heat is key: When searing your scallops, use high heat to create a beautiful golden-brown crust while locking in moisture.

3. Do not overcrowd the pan: Crowding the pan can make it difficult to achieve a crispy crust by releasing too much moisture. It’s important to leave enough space between each scallop with only a single layer laying at the bottom of the pan.

4. Use good quality ingredients: The sauce’s flavor depends on having quality ingredients which enhances the overall taste profile of your dish. Use fresh sea scallops, high-quality champagne or sparkling wine, and a generous pinch of saffron threads.

5. Taste as you go: When it comes to seasoning, it’s always best to add a little at a time and adjust according to taste.

Remember that cooking is all about trial and error; don’t be afraid to experiment with different techniques until you find what works best for you. By following these tips, you’ll have the best chance at creating the perfect Seared Scallops with Champagne Saffron Sauce every time!


Now, let’s move on to the FAQ section, where I will answer some of the most commonly asked questions about this seared scallops with champagne saffron sauce recipe.

Should you salt and pepper scallops before searing?

For perfectly cooked pan-seared scallops, it’s crucial to season them beforehand with salt and pepper. It’s also important to use a high-temperature cooking method, as the best results are achieved when the pan is thoroughly heated prior to adding oil.

Should you soak scallops in water before cooking?

When it comes to buying scallops, it is advisable to obtain the “dry” type that does not have any chemical extras added. If purchasing “wet” scallops is the only option available, it is advisable to soak them in a mixture that comprises 1 quart of cold water, 1/4 cup of lemon juice, and 2 tablespoons of table salt for 30 minutes before commencing with step 1.

Bottom Line

In conclusion, this seared scallops with champagne saffron sauce recipe is truly a showstopper. It’s perfect for any special occasion or fancy dinner party, and it’s sure to impress your guests. The combination of buttery seared scallops and a creamy saffron champagne sauce is simply irresistible.

Not only is this recipe delicious, but it’s also easy to make with simple yet high-quality ingredients that you can easily find in any grocery store or fish market. Follow the simple steps of the recipe, and you’ll have a fancy restaurant-style dish at your own table in no time.

This recipe has so much potential for substitutions, variations, and pairings. You can experiment with different spices and flavors to give it your own personal touch. You can also serve it with your favorite side dishes like steamed asparagus or roasted potatoes.

Finally, remember that cooking is an art where you can showcase your creativity while satisfying your taste buds. So why not try this sophisticated yet straightforward recipe today and take your culinary skills to another level? Get ready to impress yourself and others with this mouthwatering scallops champagne saffron recipe!

Seared Scallops With Champagne Saffron Sauce

Seared Scallops With Champagne Saffron Sauce Recipe

This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice.
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Prep Time 20 mins
Cook Time 10 mins
Cuisine French
Calories 439.3 kcal


  • saffron thread (a generous pinch)
  • 4 tablespoons butter
  • 20 large scallops, with any juices reserved
  • 4 tablespoons dry champagne (and then you can drink the rest! -- ) or 4 tablespoons sparkling wine (and then you can drink the rest! -- )
  • 1 1/4 cups heavy cream
  • 1/2 a lemon
  • salt and pepper
  • flat leaf parsley sprig, to garnish


  • Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
  • Take the saffron threads out of the skillet and set aside.
  • Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
  • Transfer the scallops to a warm dish and keep covered.
  • Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
  • Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
  • Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
  • Return the scallops to the pan and stir until just heated through.
  • Transfer to plates and garnish with parsley. Enjoy :).

Add Your Own Notes


Serving: 185gCalories: 439.3kcalCarbohydrates: 5.7gProtein: 14.4gFat: 39.6gSaturated Fat: 24.5gCholesterol: 157.2mgSodium: 231.9mgFiber: 0.6gSugar: 0.2g
Keyword < 30 Mins, European, Savory, Very Low Carbs
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