Savory Sea Scallops in White Wine Sauce
Indulge in the elegance of restaurant-quality dining with this Savory Sea Scallops in White Wine Sauce recipe. Perfectly seared sea scallops with a golden-crisp crust are nestled in a lush, silky sauce made from dry white wine, fragrant shallots, and a touch of heavy cream. Brightened with fresh parsley and a squeeze of lemon juice, this gourmet dish is surprisingly quick and easy, coming together in just 25 minutes. Whether served over creamy pasta, fluffy rice, or alongside steamed vegetables, this dish is a celebration of simple, fresh ingredients and rich, balanced flavors. Ideal for date nights or special occasions, it’s the ultimate way to elevate your seafood repertoire!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound large sea scallops
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot (finely chopped)
- 0.5 cup dry white wine
- 0.5 cup chicken or vegetable broth
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
Instructions
Pat the sea scallops dry with a paper towel and season them on both sides with salt and black pepper.
Lightly dust the scallops with all-purpose flour, shaking off any excess. This will help create a golden crust when searing.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops to the pan, ensuring they are not overcrowded.
Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust. Remove them from the skillet and set aside on a plate.
Reduce the heat to medium and add unsalted butter to the same skillet. Allow it to melt, then stir in the finely chopped shallot. Cook for 2 minutes until the shallot becomes translucent and fragrant.
Deglaze the pan by adding the dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the chicken or vegetable broth and let the mixture simmer for 3-4 minutes, reducing slightly to concentrate the flavor.
Add the heavy cream to the pan and stir to combine. Allow the sauce to simmer for another 1-2 minutes, thickening slightly.
Return the scallops to the skillet, spooning the sauce over them. Cook for 1-2 minutes to warm the scallops through.
Remove the skillet from heat and stir in the fresh parsley and lemon juice for a burst of freshness.
Serve the savory sea scallops over rice, pasta, or alongside freshly steamed vegetables. Drizzle extra sauce on top for added flavor.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
