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Steak with Scallops in Champagne Butter Sauce


For a special occasion dinner for 2, Steak with Scallops in Champagne Butter Sauce is sure to impress! Perfect for Valentine's Day, anniversary or just because!

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Rate this recipe 4.3/5 (8 Votes)


  • 2 (4-ounce) 2 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon 1/4 teaspoon salt, divided
  • 1/8 teaspoon 1/8 teaspoon cracked black pepper
  • 6 large 6 large sea scallops
  • 1/8 teaspoon 1/8 teaspoon crushed pink peppercorns
  • 1 tablespoon 1 tablespoon olive oil, divided
  • 1/3 cup 1/3 cup Champagne or dry white wine
  • 1 1/2 teaspoons 1 1/2 teaspoons fresh lemon juice
  • 1 tablespoon 1 tablespoon shallots, minced
  • 3 tablespoons 3 tablespoons butter, cut into pieces


Servings 2
Preparation time 10mins
Cooking time 35mins
Adapted from


Step 1

Sprinkle steaks on both sides with 1/8 teaspoon each salt and black pepper. Sprinkle scallops on both sides with 1/8 teaspoon each salt and pink peppercorns.

Heat 1 1/2 teaspoons oil in a large cast iron or heavy-bottom nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side (for medium-rare) or until desired degree of doneness. Transfer to a platter; cover and keep warm.

Add remaining 1 1/2 teaspoons oil to skillet; add scallops, and cook 2 minutes on each side or until done. Transfer to platter; cover and keep warm.

Add Champagne, lemon juice, and shallots to pan; bring to a boil. Cook 3 minutes or until reduced to 2 tablespoons. Remove from heat. Add butter, 1 piece at a time, whisking constantly until butter is thoroughly incorporated. Season sauce to taste with salt and black pepper. Top steak and scallops with sauce.


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