Champagne-Sauteed Sea Scallops

Member Ratings For This Recipe

• VGMJ316
  
  
  
  

  20 of 22 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
  
  
• CD3543611
  
  
  
  

  16 of 16 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
  
  
• AZMOCHASMOMMY
  
  
  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
  
  
• SPOTMOORE
  
  
  Very Good
  

  7 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
  
  
• HARPOPK9
  
  
  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
  
  
• FRESHAIRE1
  
  
  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
  
  
• DIZZY5678
  
  
  
  

  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
  
  
• GUAMANIANMAMA
  
  
  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
  
  
• SAPPHIRE_2004
  
  
  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
  
  
• NITAINMN
  
  
  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
  
  
• CNEWMARK
  
  
  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
  
  
• GODDEZZ
  
  
  
  

  2 of 9 people found this review helpful
  
  
  
  
  
  
  
  
  
  
  
  
  
  I love scallops This is a must try
  
  
  - 2/20/09
  
  
• CKOPCHA
  
  
  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
  
  
• 2010TRIATHLETE
  
  
  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
  
  
• WALKERSSS
  
  
  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
  
  
• JUHOEG
  
  
  
  

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

  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
  
  
• BECCALOUISE2
  
  
  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
  
  
• DEVONYLYNN
  
  
  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
  
  
• JULIEONLY1
  
  
  
  

  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
  
  
• ANTHEAMS
  
  
  Good
  

  1 of 1 people found this review helpful
  delicious but I use a small amount of oil rather than margarine - 2/21/09
  
  
• APINKROSE
  
  
  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
  
  
• AUDJ789
  
  
  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
  
  
• LESSOFMOORE
  
  
  
  
  This sounds good. - 3/24/21
  
  
• WATERGUYHAWAII
  
  
  Incredible!
  
  What is not to like. Yum - 5/20/20
  
  
• 1CRAZYDOG
  
  
  
  
  Definitely make sure the scallops are dry, dry, dry. I used butter (not margarine) and sauteed the scallops in the butter and garlic, then added the rest of the liquids and seasonings. Added a touch of Old Bay. Really good recipe. - 7/20/19
  
  
• PETERMORRIS966
  
  
  Very Good
  
  What a wonderful light tasteful recipe. Served with garden salad. Will definitely make again. - 5/2/18
  
  
• KMELONEY
  
  
  Incredible!
  
  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
  
  
• VEMILLER61
  
  
  Very Good
  
  I did not cook the scallops separately and it was still very tasty. i used dry champagne. - 6/1/11
  
  
• IRENELOPEZ
  
  
  
  
  I'm going to have to try this one, never have been much for scallops, but will try. - 12/1/10
  
  
• JRBASKIND
  
  
  
  
  This recipe can me made with cubes of chicken or turkey or firm tofu, even. - 12/1/10
  
  
• PEDAL-PUSHER
  
  
  
  
  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
  
  
• LEANJEAN6
  
  
  Incredible!
  
  super good--- I just made them-- - 12/1/10
  
  
• JJACOBY149561
  
  
  
  
  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
  
  
• PSMITH3841
  
  
  Very Good
  
  I absolutely loved this dish! - 7/12/10
  
  
• ASHLEYKAT
  
  
  Incredible!
  
  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
  
  
• DIXIERG
  
  
  Very Good
  
  Made it tonight...all but one in the family (who isn't real excited by any seafood) agreed it was good! - 4/14/10
  
  
• ASTROGRANNY
  
  
  
  

  0 of 1 people found this review helpful
  will try this one. - 4/11/10
  
  
• LESLIE56
  
  
  
  

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

  0 of 3 people found this review helpful
  will try - 2/20/10
  
  
• FATHELP65
  
  
  
  

  0 of 3 people found this review helpful
  Can't wait to try this recipe -- love every ingredient ... thanks! - 2/19/10
  
  
• VICTORYLANE1
  
  
  
  

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

  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
  
  
• PATRICIAANN46
  
  
  
  

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

  0 of 13 people found this review helpful
  Nope. Don't eat scallops. I won't be trying it. - 6/17/09
  
  
• *BELLYDANCER*
  
  
  Incredible!
  
  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
  
  
• BOURBS1
  
  
  
  

  0 of 3 people found this review helpful
  Sounds delicious! - 2/28/09
  
  
• MYDONNA13
  
  
  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
  
  
• DAMETEMPLAR
  
  
  
  

  0 of 2 people found this review helpful
  Finally a fabulous, low carb treat!!! - 2/23/09
  
  
• KHEAL1
  
  
  Incredible!
  
  I followed VGMJ316; i.e., to slightly brown the scallops in the butter and garlic before adding the champagne.
  - 2/20/09
  
  
• WENDI_WA1
  
  
  Very Good
  
  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
  
  
• TRAINOF4
  
  
  Very Good
  
  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
  
  
• BRANDIEY1
  
  
  
  

  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
  
  
• JDKTIGGER
  
  
  Incredible!
  
  These were delicious! - 2/19/09
  
  
• BOSTON50
  
  
  
  
  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
  
  
• SPARKLE72023
  
  
  Very Good
  

  0 of 1 people found this review helpful
  Delicious just as is! - 2/19/09
  
  
• NITAL01
  
  
  
  
  I am going to make this on Sunday . . .can't wait - 2/19/09
  
  
• IRONORCHID
  
  
  Incredible!
  
  nice and easy - 2/19/09
  
  
• SADIE_B
  
  
  
  
  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
  
  
• BRAZILBARB
  
  
  
  
  Will look for scallops. Have wanted a recipe to make at home. Thanks! - 10/10/08
  
  
• AMSTAMPS
  
  
  
  

  0 of 1 people found this review helpful
  I love scallops, will try. thanks - 10/10/08
  
  
• LAURAKOHORST
  
  
  Very Good
  
  oh so tasty - 10/10/08
  
  
• JIBBIE49
  
  
  
  

  0 of 1 people found this review helpful
  Sounds good. - 10/10/08
  
  
• REDNECKFEMINIST
  
  
  Very Good
  
  I thought it was great, I love scallops anyway, but these were great! - 10/10/08