• 6 scallops
  • 1 shallot, small dice
  • 6 sprigs fresh thyme
  • 1/4 cup Wander + Ivy Rosé Bubbles
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons butter
  • 1 Tablespoon oil
  • Salt + pepper, tt


Pat the scallops dry on both sides and season with salt + pepper.  Add oil to pan on medium high heat.  Add the scallops and sear on first side until golden brown. Turn scallops over and cook for about a minute. Reduce heat to low and add shallots, butter, and thyme. Baste scallops for 1 minute. Remove the scallops and add Rosé Bubbles and lemon juice. Turn heat back up to medium and allow sauce to reduce and thicken for about 2 minutes. To serve, spoon sauce over scallops and garnish with fresh thyme. Enjoy!