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Scallops & Champagne Truffle Cream


- 2 T. unsalted butter
- 1/2 c. minced shallots
- 1 c. Champagne or sparking wine
- 2/3 c. whipping cream
- Canola oil
- Salt and pepper to taste
- Scallops
- Fresh White Truffle


Feeling like cooking and enjoying a very elegant plate? Our friends from Taste With the Eyes has THE solution with the following stunning recipe: Pan-Seared Sea Scallops with a Champagne Truffle Cream.

- In a small skillet, melt butter over medium heat then add shallots and cook until soft. 

- Add Champagne and cook until reduced by half, then whisk in the cream. 

- Simmer until the sauce thickens slightly. Turn off the heat, season with salt and pepper, and add truffle shavings. 

- Season cold dry scallops with salt. 

- Heat a stainless steel sauté pan over high heat and add canola oil to coat the bottom of the pan. 

- When the oil is very hot and just about to smoke, place the scallops in the pan. Be sure not to crowd the scallops. 

- Cook over high heat for exactly two minutes to form a nice, caramelized crust. 

- Flip the scallops over with a pair of tongs and cook for one minute only. 

- Remove scallops then add butter lettuce leaves to the pan, stir gently until wilted and coated with scallop juices. 

- To plate: place wilted butter lettuce in the center of each plate. Spoon sauce around the lettuce. Place scallops about the lettuce. Garnish with a few parsley leaves. Finally, shave white Italian truffle over the top. Serve immediately… 

Enjoy :) !

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