Scallops Bonne Femme Scallops in White Wine Sauce
Elevate your dinner table with the irresistible elegance of Scallops Bonne Femme, a decadent seafood dish featuring tender sea scallops bathed in a luxurious white wine cream sauce. This French-inspired recipe combines golden-seared scallops with sautéed mushrooms, shallots, and a fragrant garlic-infused base, all complemented by the subtle tang of dry white wine and fresh lemon juice. Finished with a touch of heavy cream and a sprinkle of fresh parsley, this dish is perfect for sophisticated gatherings or intimate date nights at home. Ready in just 35 minutes, Scallops Bonne Femme pairs beautifully with crusty French bread, fluffy rice, or silky pasta, making it a versatile centerpiece for any occasion. Indulge in this flavor-packed recipe and savor every creamy, buttery bite!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 small Shallots
- 6 ounces Mushrooms, thinly sliced
- 0.5 cup Dry white wine
- 0.5 cup Heavy cream
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh lemon juice
Instructions
Pat the sea scallops dry with paper towels to ensure a good sear. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Lightly dredge the scallops in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the scallops, ensuring they are not overcrowded in the pan. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the pan and set aside, tenting them with foil to keep them warm.
Reduce the heat to medium and add the remaining 1 tablespoon of butter. Stir in the minced shallots and cook for 2 minutes until softened.
Add the sliced mushrooms to the skillet and sauté for 4-5 minutes until browned and tender.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes until the wine is reduced by half.
Lower the heat to medium-low and stir in the heavy cream. Simmer for 2-3 minutes until the sauce thickens slightly.
Return the cooked scallops to the skillet and gently spoon the sauce over them to coat. Cook for 1-2 minutes to warm through.
Add the fresh lemon juice and sprinkle with chopped parsley. Adjust seasoning with additional salt and pepper, if needed.
Serve immediately with crusty French bread or over a bed of rice or pasta to soak up the delicious sauce.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 4282 mg | 186% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2433 mg | 52% | |
*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.
