Seared Scallops With Vanilla Butter Sauce

This dish that you would typically order in a restaurant is perfect for a fancy romantic dinner at home!


 For Vanilla Butter Sauce
  • 1/2 A1 Vanilla organic vanilla bean

  • 2 tablespoons minced shallots

  • 240ml dry brut Champagne
  • 120ml whipping cream
  • 2 sticks unsalted butter cut into small pieces
  • 1/2 teaspoon salt 
  • 1/4 teaspoon freshly ground white pepper
For Scallops
  • 12 jumbo scallops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 15g unsalted butter
  • Edible flowers for garnish



For Vanilla Button Sauce

  1. Slice vanilla bean lengthwise and scrape the caviar out.

  2. Combine vanilla (pod and caviar), shallots, Champagne in a medium saucepan and bring to boil.
  3. Reduce heat to medium-low and simmer about 5 minutes until mixture is almost completely reduced.
  4. Add cream, bring to boil for about 3 minutes until mixture is reduced by half.
  5. Turn heat down to low, and whisk in 1 small piece of butter at a time.  Add another piece when the previous one has completely incorporated.  Remove the pan from heat periodically to prevent sauce from getting too hot and breaking.
  6. When sauce coats the back of a spoon, season it with salt and white pepper.
  7. Remove vanilla pod and keep sauce warm until ready to serve.

For Scallops

  1. Clean scallops.  Season with salt and black pepper.
  2. Pour olive oil in a large pan over medium-high heat.  When hot, add scallops and sear for 2 minutes.
  3. Add butter and allow scallops to cook for another minute.
  4. Turn scallops over and cook for 3 minutes more. 
  5. To serve, place scallops on plates and spoon vanilla butter sauce around them.  Garnish with edible flowers.


  • You can store the remaining vanilla bean in an airtight container for future use.  
Seared Scallops With Vanilla Butter Sauce
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