Copyright Chris Frost 2019 | All Rights Reserved

Piquant scallops in creamy champers sauce


Piquant scallops in creamy champers sauce

Scottish scallops cooked in a creamy champagne sauce with fresh red chilli make for an exquisite and elegant dish, combining the delicate flavours of the sea with the luxurious essence of champagne.
The result is a tangy dish that balances the natural sweetness of the scallops with the sophisticated, slightly tangy notes of champagne, all wrapped in a velvety, creamy texture. It's a delicacy that pairs beautifully with a glass of champagne, providing a culinary experience that is both indulgent and refined.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine British
Servings 4 people
Calories 200 kcal


  • 1 Frying pan


  • 8 large Scottish scallops (with roe)
  • 1 med shallot
  • 1 clove garlic (crushed and chopped)
  • ½ tsp Black pepper
  • ½ tsp Rock salt
  • knob salted butter
  • 1 tbsp chives (chopped)
  • item red chilli (chopped)


  • Pat fresh Scottish scallops dry with a paper towel to remove excess moisture and season with salt and pepper.
  • The scallops are then seared in a hot pan with a knob of salted butter. This process creates a beautiful golden-brown crust on the outside while keeping the inside tender and succulent. Care is taken not to overcook the scallops, as they can become rubbery if cooked for too long.
  • Place the chopped shallots, chilli, garlic and butter in the frying pan and cook until the shallots are soft.
  • Add the champagne and reduce until the liquid is slightly syrupy.
  • To this reduction, cream is added, which is then simmered to achieve the desired consistency.
  • Once the sauce reaches the desired consistency, the seared scallops are gently added to the sauce, allowing them to simmer for 30 seconds, absorbing the flavours of the champagne sauce.
Keyword champagne, creamy, fresh, scallops, scottish

Leave a comment

Recipe Rating