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Pan-Seared Scallops in Butter

Rich and buttery

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Equipment List

  • 12 inch saute pan
  • Tongs


  • 8 oz sea scallops
  • To taste salt and pepper
  • 1 Tbsp olive oil
  • 2 Tbsp butter
    - cold, diced, divided
  • 1/3 c champagne
  • 1 Tbsp chives
    - thinly sliced

Preparation Instructions

  • Pat dry scallops
  • Season scallops with salt and pepper to taste

Cooking Instructions

  • Preheat to 325°F
  • Heat ingredients
  • Add 1 Tbsp olive oil to pan
  • Stir ingredients
  • Add 8 oz sea scallops to pan
  • Brown on one side
  • Add 1 Tbsp butter to pan
  • Brown other side
  • Stir ingredients
  • Remove scallops and let rest
  • Add remaining 1 Tbsp of butter, and whisk till thicken
  • Add 1/3 c champagne to pan
  • Add 1 Tbsp chives to pan
  • Whisk and pour over the scallops

Finishing Instructions

  • Serve immediately
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  • Reviewer Profile Photo

    Tracy C, Cooksy Creator

    These are pure heaven and so easy to make. You won’t want to waste a drop of that sauce!