Scallops with Champagne Sage Butter and Crispy Capers

These scallops with a beautiful decadent champagne and sage butter and crispy capers are bound to impress at your next festive dinner party.

  • Beginner
  • Serves 6
  • 25 minutes
Buy Wild Scottish King Scallops Here

What you’ll need

  • 12 Scallops, roe removed
  • 50g Butter, plus extra 20g
  • 1 Bunch sage
  • 1 tbsp Capers
  • 150ml Champagne
  • 1 Egg yolk
  • 2 tbsp Olive oil

Let's Cook!

Scallops with Champagne Sage Butter and Crispy Capers
Step 1

Remove the scallops from their shells. Place sage, butter and capers in a saucepan over a medium-high heat and cook, stirring occasionally for about 5 minutes or until the capers and sage are crispy. Remove capers and sage with a slotted spoon and drain on a paper towel. Return butter to heat and add the champagne. Swirl to combine then cook for another 5 minutes until reduced by half

Scallops with Champagne Sage Butter and Crispy Capers
Step 2

Place egg yolk in a bowl and gradually whisk in the butter mixture to pan and cook, whisking constantly, for 1-2 minutes or until thickened slightly. Transfer to a bowl and set aside.

Scallops with Champagne Sage Butter and Crispy Capers
Step 3

Cook the scallops in a frying pan over a high heat for 2-3 minutes, turning halfway until golden and slightly translucent in the middle. Add the extra 20g of butter and melt. Spoon over scallops.

Scallops with Champagne Sage Butter and Crispy Capers
Step 4

To serve, spoon a teaspoon of champagne sauce in the center of each shell, top with a scallop and drizzle over some pan juices. Scatter with crispy sage and capers and serve immediately with remaining champagne sauce on the side.

Wild Scottish King Scallops

Fish used in this recipe

Wild Scottish King Scallops

From £10.60
Shop

Got a recipe you’d like to share?

Drop us a message, we’d love to hear from you!

SUBMIT YOUR RECIPE