Wednesday, December 15, 2021

Scallops with Glazed Garlic and Champagne Sauce | Sauteed Scallops | Seafood Recipe

Here's a Sauteed Scallops recipe for seafood lovers!  It's so simple, yet gives the impression of being a gourmet cook! Perfect for holidays, Christmas Eve, New Year's Eve, Lent, Easter, Mother's Day or stay-at-home date night dinner!

Garlic Glazed Scallops Recipe

Years ago my sister-in-law and I took an adult education cooking class session at the local high school.  It was taught by a chef, and after our lessons, we got to enjoy eating our creations.  Some of us made the appetizer, salad, main course and dessert for each meal.

Scallops with Glazed Garlic and Champagne Sauce

New England is known for their sweet Niantic Bay little bay scallops, however, the larger ones can be cut up and are just as tasty. Enjoy this Scallops with Glazed Garlic & Champagne Sauce recipe. To make Mediterranean Diet friendly, omit Champagne.

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shop !

Handmade Cotton Dishcloths

  Scallops with Glazed Garlic & Champagne Sauce

 Serving Size: 2-4




                 12 large garlic cloves, sliced lengthwise in half

                1/2 stick butter

                 20 large sea scallops or serving size of little bay scallops

                1/4       c. pure maple syrup

                1/4       c. apple cider

                1/4       c. dry champagne

                  3       tbl. shallots, chopped

                  3       tbl. chives, chopped (fresh)



 In a saucepan, place water and garlic and bring to a boil.  drain.  Return garlic to pan, add water, bring to a boil again.  drain and set aside.  Melt 2 tbl. butter in a saute pan over medium-high heat.  Season scallops with salt and pepper and saute about 3 minutes per side.


 Use tongs to flip, then remove to a plate to keep warm in a 325 degree oven.  Do not wipe pan clean.  Add the garlic,  syrup and cider to the pan, bring to a boil then reduce to a glaze, about 3 minutes.     Add the champagne and 2 tbl. chives and shallots to the pan.  Boil and reduce to sauce consistency about 4 minutes.  Add the remaining butter and  whisk until well blended.  Season to taste with salt and pepper.  Pour the sauce over the scallops.  Sprinkle with remaining chives.

© Frugal New England Kitchen