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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.7
  • Total Fat: 1.9 g
  • Cholesterol: 7.4 mg
  • Sodium: 362.1 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.3 g

View full nutritional breakdown of Champagne-Sauteed Sea Scallops calories by ingredient
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Champagne-Sauteed Sea Scallops

Submitted by: DARIAC


Number of Servings: 4

Ingredients

    1 tbsp reduced-calorie margarine
    3 small garlic cloves, minced
    1/2 cup champagne
    1 1/2 pounds sea scallops
    1/2 tsp salt
    1/2 tsp black pepper
    1 tbsp dill or basil
    4 lemon wedges

Directions

Melt the margarine in a large skillet over medium heat.
Add the garlic and cook until just golden, about 2 minutes.
Pour in the champagne and cook until warm, 1 minute.
Add the scallops and cook until just opaque throughout, about 3 minutes per side, sprinkling each side with the salt and pepper during cooking.
Transfer to a platter or plates and spoon some of the cooking liquid over the top. Sprinkle with basil or dill and serve with lemon wedges for squeezing.
These taste fabulous over angel hair pasta (you'll need 2 cups cooked, which is about 4 oz dry).
To moisten and flavor the pasta, toss it with the cooking liquid from the scallops.

Number of Servings: 4

Recipe submitted by SparkPeople user DARIAC.





TAGS:  Fish |

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Member Ratings For This Recipe



  • 18 of 20 people found this review helpful
    Based on other comments and how I usually cook scallops, I would cook the scallops in the garlic and butter. Then add the champagne or wine once the scallops have been removed to make the sauce. That way the scallops will brown and get crispy, but you can still have the wine sauce to add to the top. - 10/10/08

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  • 15 of 15 people found this review helpful
    One thing I've definitely learned from watching Top Chef: when cooking scallops, they have to be as dry as possible. I let them rest on a double layer of paper towels and covered with another double layer for at least 5 minutes. Then change the paper towels and let rest another 5. - 2/19/09

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  • Very Good
    9 of 9 people found this review helpful
    I used white wine instead of the champagne. It was good. I'll sear the scallops first the next time I make this. - 11/9/08

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  • Very Good
    6 of 6 people found this review helpful
    Very nice, easy, delightful recipe. I did sear them first and remove them from the pan before making the sauce - but the sauce was lovely. I'll make this again soon. I paired it with garlic soba noodles instead of the angel hair, and it worked very well. - 2/21/10

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  • Very Good
    6 of 7 people found this review helpful
    I agree with VGMJ316; i.e., to slightly brown the scallops in the butter and garlic before adding the champagne. - 2/19/09

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  • Incredible!
    5 of 5 people found this review helpful
    I made these awhile back and should have reviewed them then. Absolutely to die for fabulous!!! Thanks! - 10/12/09

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  • 5 of 5 people found this review helpful
    Easy recipe & delicious if you like scallops. Browning the scallops did bring out the flavor a little more. - 10/10/08

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  • Very Good
    3 of 3 people found this review helpful
    My husband treated me with this scallop dish! Like VGMJ316, he seared/cooked the scallops in the garlic and butter first. He then let the scallops rest on a paper towel while he made a roux with the left over butter before adding in the champagne. This thickened the sauce just perfectly! Delish! - 8/23/11

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  • Very Good
    3 of 3 people found this review helpful
    Very good. Substituted the scallops for shrimp and used cooking wine instead. - 2/20/10

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  • Very Good
    3 of 5 people found this review helpful
    I would rather use the champaigne at the end to make a sauce and not a cooking medium. Scallops taste better when seared brown without any liquid. I would use either butter ( sorry - I believe in moderation) or a mixture of butter and olive oil. - 2/19/09

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  • Incredible!
    2 of 2 people found this review helpful
    Most excellent!! Thanks for the ideas - I changed mine up some (don't feel bad, I do that with everything), but without your base, I wouldn't have gotten there. LOVED the champagne, and since you use so little of the bottle, I had to indulge while I was cooking. My husband LOVED the meal. - 7/28/09

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  • 2 of 9 people found this review helpful













    I love scallops This is a must try


    - 2/20/09

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  • Very Good
    1 of 1 people found this review helpful
    I should have read the reviews first and followed what they all said-- meaning I should have seared the scallops in garlic butter first before adding the wine. It was still good but I would have liked the scallops more browned. I'll make it that way next time. - 9/23/11

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  • Incredible!
    1 of 1 people found this review helpful
    The store didn't have scallops (except frozen) so we used shrimp instead. It was delicious! DH & I had the leftovers the next night for dinner, too. - 2/24/10

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  • Incredible!
    1 of 1 people found this review helpful
    I have a sear on my BBQ and then throw them in tinfoil with the wine or champagn garlic and butter on the top shelf of the bbq for another 5 mins. Yummy - 2/19/10

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  • 1 of 1 people found this review helpful
    Great recipe - 2/19/10

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  • Very Good
    1 of 1 people found this review helpful
    I didnt have champagne so I used Maria Christina white wine even though I dont like wine they were delicious. The combination of the wine and the garlic and I used a pinch of crushed peppers for a bit of a nip. Everyone loved them and definately will make this again . - 2/19/10

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  • Good
    1 of 2 people found this review helpful
    This was pretty good, but I didn't love the dill with scallops. I'll probably keep making my scallops with ginger, OJ and a dash of wine. - 10/13/09

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  • 1 of 2 people found this review helpful
    Made this recipe last night. It tasted all right but was a bit bland. Felt like I needed to add too much salt to give it flavor. - 8/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    Oh MY GOODNESS!
    Awesome, thanks for sharing, I agreed with the other ladies and added champagne at the end, but no big deal.
    Loved this! - 4/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for supper with artichokes on the side. They were wonderful. I did not have champagne so I used some white white (reisling) but it was delicious! - 3/18/09

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  • 1 of 2 people found this review helpful
    I too used a little oil. Browned the scallops before adding marsala wine instead of chanpagne. I also ommited the salt and pepper on both sides as it is not needed with the other seasonings and reduces the sodium content. - 2/23/09

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  • Good
    1 of 1 people found this review helpful
    delicious but I use a small amount of oil rather than margarine - 2/21/09

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  • Good
    1 of 2 people found this review helpful
    I made this for Father's Day dinner, it was pretty good but I think I'd brown the scallops just a touch in with the garlic and olive oil next time. - 6/16/08

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  • Good
    1 of 2 people found this review helpful
    I do not eat seafood however I made this for my husband. He did like it - but did not love it. Thought it was the same as anything made with just white wine. Do not have champagne on hand usually so I would prob make with just wine next time since he didnt notice a difference - 4/23/08

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