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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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  • I followed the suggestions of others and pan seared the scallops first in garlic-infused olive oil with minced garlic and butter in it. Then removed scallops and added champagne and skim milk to sauce in pan to make sauce for scallops. Served scallops over fresh arugula--AMAZING! - 1/30/13

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  • I did not cook the scallops separately and it was still very tasty. i used dry champagne. - 6/1/11

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  • I'm going to have to try this one, never have been much for scallops, but will try. - 12/1/10

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  • This recipe can me made with cubes of chicken or turkey or firm tofu, even. - 12/1/10

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  • I do most of my sjukket cooking in wine.......I keep a cheap White Zin on hand just for cooking, it is amazing how it changes the taste of things, even a veggie burger! I have done scallops in Zin and lemon juice, SO yummy! - 12/1/10

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  • super good--- I just made them-- - 12/1/10

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  • Easy and delicious. Followed recommendations in the comments to dry thoroughly and remove scallops before adding champagne. We added a dash of freshly grated parmesan to the leftovers and it was a great addition. - 8/27/10

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  • I absolutely loved this dish! - 7/12/10

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  • Yummmm. I took everyone's advice and dried and seared the scallops first. I think I changed hubby's opinion on scallops with this one. Thanks! - 4/18/10

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  • Made it tonight...all but one in the family (who isn't real excited by any seafood) agreed it was good! - 4/14/10

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  • 0 of 1 people found this review helpful
    will try this one. - 4/11/10

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  • 0 of 1 people found this review helpful
    love scallops, and champagne as well. what a good combination! - 4/10/10

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  • I used both shrimp and scallops, but cooked them on the grill and then added them to sauce. I served over stir vegetables. Just a quick change from pasta as family does not particularly like. - 4/10/10

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  • I love scallops even though they are oh so high in cholesteral. I'll try the champagne next time but will also sear beforehand. I also use garlic & lime/lemon on just about everything! - 4/10/10

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  • 0 of 3 people found this review helpful
    will try - 2/20/10

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  • 0 of 3 people found this review helpful
    Can't wait to try this recipe -- love every ingredient ... thanks! - 2/19/10

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  • 0 of 3 people found this review helpful
    I will try this one, it saound really easy. - 2/19/10

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  • 0 of 2 people found this review helpful
    sounds yum but got to agree about sauteeing first, remove scallops and then the champagne quickly warmed in the brownings of the scallops! - 2/19/10

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  • 0 of 3 people found this review helpful
    This sounds very good......will definitely try. - 2/19/10

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  • 0 of 13 people found this review helpful
    Nope. Don't eat scallops. I won't be trying it. - 6/17/09

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  • This is one of our favorite meals now. Absolutely quick, easy and delicious! I am not a big champagne drinker so I bought a mini bottle and poured the left overs into a glass jar and it has kept for 3 weeks now. We have eaten this meal 4 times on the same mini bottle. AWESOME!!!!! - 3/9/09

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  • 0 of 3 people found this review helpful
    Sounds delicious! - 2/28/09

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  • Incredible!
    0 of 2 people found this review helpful
    This sounds delish! Will take many of tips suggested into consideration. Hubby loves scallops and this is definitely in his sodium range with his hi blood pressure. Thanks! - 2/24/09

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  • 0 of 2 people found this review helpful
    Finally a fabulous, low carb treat!!! - 2/23/09

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  • I followed VGMJ316; i.e., to slightly brown the scallops in the butter and garlic before adding the champagne.
    - 2/20/09

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  • I love scallops and am always looking for different ways to fix them, this would also be good with Shrimp. Champagne gives it a different twist. - 2/19/09

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  • To keep scallops from sticking, let them rest out of fridge for 10-15 min b4 putting into a scalding hot pan (don't do this w/a nonstick pan tho.) - 2/19/09

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  • 0 of 2 people found this review helpful
    I will definitely be making this for my hubby... made scallops for the first time on Valentine's Day for him, he loved them, although they were wrapped in prosciutto. :) I myself am a vegetarian and don't eat seafood, but I'm sure he'll love this! Thanks for sharing! - 2/19/09

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  • These were delicious! - 2/19/09

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  • I luv scallops/seafood will definitley try this --it sounds so good,I have a problem with scallops sticking also,so i'm thinking maybe spraying some pam on the pan.. - 2/19/09

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  • Very Good
    0 of 1 people found this review helpful
    Delicious just as is! - 2/19/09

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  • I am going to make this on Sunday . . .can't wait - 2/19/09

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  • nice and easy - 2/19/09

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  • Wondering if white wine would do the trick? I would think so since white wine is used a lot in cooking seafood. I will definitely have to try this although I always have trouble with my scallops sticking to the pan, or not getting brown enough. I like them to have that nice crispy brown on top! - 10/10/08

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  • Will look for scallops. Have wanted a recipe to make at home. Thanks! - 10/10/08

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  • 0 of 1 people found this review helpful
    I love scallops, will try. thanks - 10/10/08

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  • oh so tasty - 10/10/08

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  • 0 of 1 people found this review helpful
    Sounds good. - 10/10/08

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  • I thought it was great, I love scallops anyway, but these were great! - 10/10/08

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