Date Night In
When I think about a dinner worthy of date night, it’s definitely this one. Scallops are perfectly seared yielding a golden-brown crust. They top a bed of linguine bathed in an unbeatably delicious champagne cream sauce. It doesn’t get much fancier than this!
How To Make Perfectly Seared Scallops
Though some may find it intimidating, preparing scallops doesn’t need to be something to shy away from. Here are my tips for how to make perfectly seared scallops.
- Make sure your scallops are dry. Any residual moisture will deter the scallops from getting that nice sear on them. Use a paper or kitchen towel to ensure they’re completely dry before cooking.
- Use a cast-iron pan. Cast iron is a great option due to their reputation at heat distribution.Although you’re using oil and butter to sear the scallops, cast iron also offers additional non-stick power which is critical here! Make sure the pan is super hot: when you’re only able to hold your hand over it for 2 seconds, it’s ready!
- Use both butter and oil. The dual fat is essential: you’re using the oil for the high smoke point, and the butter for flavor. If you were to use just butter, chances are it would burn before the scallops were cooked through. Alternatively, if you were only using olive oil, you’d end up with scallops that are less flavorful.
- Don’t overcook! If ever there were a golden rule to follow in searing scallops, it’s this: do not overcook them! They should only need 1 1/2 minutes per side until nice and golden brown.
How To Make Champagne Cream Sauce
Have you heard three words strung together more deliciously? This Champagne Cream Sauce is luxurious, sexy, and completely worthy of date night. It’s an amazing sauce recipe to serve with your favorite pasta (I opt for linguine), but it would also be magical with roasted chicken.
There are a few ingredients you’ll need to make this scrumptious sauce:
- Garlic
- Shallot
- Champagne (or Prosecco or Cava: any bubbles will do!)
- Heavy Cream
- Parmesan Cheese
Salt and pepper are extra credit, and should be added to your liking! You’ll want to whisk the sauce until it’s smooth: feel free to add some of the cooking water from the linguine to thin it out if you prefer. However, the sauce will coat the pasta nicely, so only add a little at a time if you choose to do so!
Serve It Up
Once the sauce is complete, the pasta is cooked, and the scallops have just been finished, it’s time to eat! Add the cooked pasta to the same pan that the sauce has cooked in, giving it a good toss to completely coat it. Plate a good swoop of pasta and top with those gorgeous scallops.
Can I come over?
You can use the champagne cream sauce for pasta, chicken, or lobster (or any seafood, really!). Or realistically, you can simply eat it with a spoon. Now you know what I’ll be up to tonight.
Looking for more Date Night worthy meals?
- Butternut Squash Stuffed Shells with Sausage
- Mussels with White Wine and Garlic
- Turkey and Goat Cheese Meatballs in Roasted Tomato Sauce
- Arugula Salad with Roasted Beets and Fried Goat Cheese
- Strawberry Poppyseed Salad
- Prosciutto Roasted Figs with Goat Cheese
- Three Ingredient Chocolate Mousse
- Sparkling Cardamom and Pear Cocktail
Linguine with Champagne Cream Sauce and Perfectly Seared Scallops
Ingredients
- 2 Tbsp olive oil divided
- 3 Tbsp butter divided
- 4 cloves garlic finely minced
- 2 shallots finely minced (about ½ cup)
- 1 cup champagne
- 1 cup heavy cream
- ½ cup parmesan cheese
- 1-2 tsp salt adjust to your liking
- Freshly cracked pepper
- 1 lb scallops
- ½ pound linguine
Instructions
- Set a large pot of water over medium high heat.
- In a large skillet set over medium heat, add 1 tablespoon of olive oil and butter each. Add garlic and shallot, sautéing until fragrant, about 3 minutes.
- Add champagne, allowing to reduce by half, about 5 minutes.
- Add cream, again allowing the sauce to reduce and thicken, about 8-9 minutes. Add freshly grated parmesan cheese and whisk until cheese is thoroughly melted. Taste sauce, add salt and freshly cracked pepper to your liking.
- As sauce is cooking, salt the boiling water generously and add pasta. Cook according to package instructions.
- Meanwhile, begin preparing the scallops. Set remaining tablespoon of olive oil and 2 tablespoons of butter to a nonstick or cast iron pan set over medium-high heat. Ensure scallops are as dry as possible, using a kitchen towel or paper towels to dry them. Be sure to remove the small muscle on the side of each scallop.
- Lightly season with salt, adding scallops to pan. Lightly shake the pan, ensuring they don't flip. Leave undisturbed for 1 ½ minutes, or until golden brown. Carefully flip, cooking for another 1 ½ minutes or until golden brown.
- Drain pasta, add to sauce and toss to combine. Plate pasta, top with freshly cracked pepper and top with scallops.
My family absolutely RAVED about these scallops and the sauce on the linguine. This recipe is a keeper for sure!! A perfect sear on the scallops is key – don’t overcook them! Thanks for the recipe!