Go Back
Scallops with Champagne Butter Recipe Sea scallops are a perfect date night dinner. They’re fast, easy, and extremely impressive.

Sauteed Scallops with Champagne Butter

The cooking time will completely depend on the size of your scallops. The larger they are, the better you will be able to brown them without over cooking.
You want sea scallops not bay scallops which are tiny. Scallops vary in color from white to ivory to light pink. The most important thing is that they are the same size so they cook evenly.
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Appetizer
Servings 2



  • 3/4 cup champagne
  • 1 tablespoon minced shallot
  • 6 tablespoons butter, cut into pieces
  • 1 pinch salt
  • 1 whole grapefruit, supremed and diced
  • 2 teaspoons oil
  • 6-8 large sea scallops
  • 1 tablespoon butter


  • In a very small saucepan, simmer champagne and shallot until reduced to 2 tablespoons, this will take less than five minutes. Off heat stir in salt and butter, cover and set aside.
  • Heat oil in a 10 inch sauté pan over high heat until almost smoking.
  • Pat scallops very dry. Sprinkle with salt and add to pan.
  • Cook without disturbing for two to three minutes until very golden brown.
  • Add butter to pan, and swirl pan to distribute butter around scallops.
  • Turn scallops over and cook until just opaque about 1-2 minutes. This will depend on the size.
  • Spoon champagne butter on the plate, top with scallops and scatter grapefruit over.


To supreme grapefruit (or any citrus) cut off the top and bottom using a sharp paring knife. Then remove the rind and white pith off the sides but cutting from the top down, following the curve of the fruit.
 When you have the whole fruit with no white pith left on it, you’ll see the membranes or white separating the fruit sections. Holding the fruit in your hand carefully cut into the fruit between the membranes to slice out and remove each perfect section. Click here for a visual.