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Seared Scallops with Champagne Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -12 Fresh Small Scallops approx. 1 lbs.
  • -2 tbsp extra virgin Spanish olive oil
  • -1 clove of garlic
  • -1/4 of an onion
  • -1/2 cup Spanish Cava
  • -1/2 tsp fresh lemon juice
  • -2 tablespoons fresh parsley
  • -sea salt
  • -freshly cracked black pepper


  1. Season 12 scallops with sea salt and freshly cracked black pepper on both sides
  2. Finely mince 1 clove of garlic, finely dice a 1/4 of an onion and finely chop 2 tablespoons of fresh parsley
  3. Heat a small non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil
  4. Once the oil get´s very hot add the scallops to the pan, add them in a circular design, like a clock, this ensures they all cook evenly, sear for 1 minute per side (the scallops I used where small, if you have bigger scallops sear for 2 minutes per side), once seared, remove the scallops from the pan and set aside
  5. Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left-overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half
  6. Add the seared scallops to a dish, drizzle the champagne sauce on top of the scallops and garnish the dish with the remainder of the fresh parsley
  7. Enjoy!

Recipe Notes

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