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Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce Recipe

Seared Jumbo Scallops with a Champagne-Vanilla Butter Sauce

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Average Rating:

Total Reviews: 19

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  • on January 21, 2013

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    This was delicious. I had sauce left over and started thinking about the vanilla component, so I tried it on mixed berries. Delicious! Now I'm thinking the berry mixture would make a fabulous ice cream flavor!

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  • on January 09, 2013

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    Emeril!! I love you!! I have never been lead in the wrong direction with any of Emeril's recipes.......Thanksgiving, Christmas, every day, you are in my household!! This recipe is phenomenal. Flavors to die for!! Can't say enough good things!! Recipe rocks!!

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  • on September 08, 2012

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    Amazing recipe! I made this for my husband and I for the first time tonight and it was delicious. I was unsure about the sauce all the way to the end of the cooking process. But it needed the sweetness of the scallop to balance the flavors. I will definitely make this again.

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  • on July 31, 2012

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    awesome sauce. I serve this on a summer salad with citrus/ginger/rasberry dressing and the flavors complement each other very well. If you want a bit of extra kick to it some wasabi paste to taste at the very end works, but dont overpower the vanilla.

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  • on March 22, 2011

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    This was fantastic. As long as you're careful and read the recipe properly (I'm talking to you jolsson_9481687, you will have a perfect result.

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  • on February 13, 2011

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    This is one of my most favorite meals of all time. I'm not the cook of the house, so I can only speak to how delicious this was. My fiance made it for me a few months ago. He just asked me what I want for our Valentine's Day dinner...this was my choice. Highly recommend, I could have licked the plate clean. Can not wait until tomorrow!

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  • on January 03, 2011

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    I have made this sauce on three separate occasions and each time, my sauce separated before I could put all of the butter in the dish. I tried to remove the pan from the heat periodically, per the instructions, but when I got to a certain level, separation became inevitable. Definitely not an easy recipe to pull off...at least for me. Basically, I ended up with melted butter.

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  • on November 05, 2010

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    This was good, but not outstanding. Sauce was good but didn't give the flavor bang for the expense of the champagne, vanilla or butter.

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  • on August 12, 2010

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    Fantastic and so easy to make. Don't put off the vanilla - it's the secret ingredient in this recipe.

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  • on February 15, 2010

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    You cannot go wrong with this recipe. I used it as an entree and served it with a rice and orzo pilaf. All you Valentine's should try this!

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