Scallops D Aulon
Indulge in the elegance of Scallops D Aulon, a restaurant-worthy dish that brings the perfect harmony of flavors to your dining table. Featuring tender, golden-seared sea scallops nestled atop sautéed baby spinach and sweet cherry tomatoes, this recipe is elevated with a luxurious white wine and garlic butter cream sauce. The rich, velvety sauce, brightened with a splash of fresh lemon juice and infused with fragrant shallots and parsley, complements the scallops beautifully. Ready in just 35 minutes, this dish is ideal for an impressive dinner party or a romantic meal at home. Pair with a crisp white wine and serve with crusty bread to truly savor every drop of the luscious sauce. Perfect for seafood lovers, this recipe combines indulgence and simplicity in every bite.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 6 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 cup Dry white wine
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1 tablespoon Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Baby spinach leaves
- 1 cup Cherry tomatoes, halved
Instructions
Pat the scallops dry with paper towels and season them with half of the salt and black pepper.
Heat 2 tablespoons of unsalted butter and the olive oil in a large skillet over medium-high heat.
Add the scallops to the hot skillet and sear them for 2-3 minutes on each side until they develop a golden crust. Remove scallops from the pan and set them aside on a plate, covering loosely to keep them warm.
In the same skillet, add 2 tablespoons of butter, minced shallots, and garlic. Sauté for 1-2 minutes until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
Lower the heat to medium and stir in the heavy cream, lemon juice, and remaining salt and black pepper. Let the mixture simmer for 3-4 minutes until the sauce thickens.
Add the remaining 2 tablespoons of butter to the sauce, stirring until fully melted. Stir in the chopped parsley.
In a separate skillet on medium heat, sauté the baby spinach and cherry tomatoes for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
Return the seared scallops to the skillet with the sauce, ensuring they are coated and warmed through for 1-2 minutes.
To serve, divide the sautéed spinach and tomatoes among four plates. Place three scallops on each plate and spoon the white wine butter sauce over the top. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 605 mg | 13% | |
*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.
