Scallops in Wine
Elevate your dinner table with these restaurant-worthy Scallops in Wine—a dish that combines succulent, golden-seared sea scallops with a delicate white wine and butter sauce. Perfectly balanced with sautéed shallots, garlic, and a splash of fresh lemon juice, this recipe creates a symphony of flavors that feels sophisticated yet approachable. Ready in just 25 minutes, it’s an impressive choice for weeknight dinners or special occasions. Serve these tender scallops with crusty bread to soak up the luscious sauce or pair them with steamed vegetables for an elegant and satisfying meal. Keywords: scallops in wine, seared scallops, white wine butter sauce, easy seafood recipes, special occasion dinner.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 pieces Sea scallops
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoons Olive oil
- 2 tablespoons Shallots, minced
- 1 clove Garlic, minced
- 0.5 cups Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 0.5 pieces Lemon, juiced
Instructions
Pat the scallops dry with a paper towel to remove excess moisture.
Season both sides of the scallops with salt and black pepper.
Lightly dust the scallops with all-purpose flour, shaking off any excess.
In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil.
Once the butter is melted and the skillet is hot, add the scallops in a single layer, making sure they do not touch.
Sear the scallops for about 2-3 minutes on each side until they develop a golden crust. Remove them from the skillet and set them aside on a plate.
Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the minced shallots and garlic to the skillet, sautéing for about 1 minute until fragrant and softened.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Allow the wine to simmer for 2-3 minutes until it reduces slightly.
Stir in the fresh parsley and squeeze in the juice of half a lemon.
Return the scallops to the skillet, spooning the sauce over them to warm through for 1-2 minutes.
Serve the scallops immediately with the pan sauce drizzled over the top. Pair with a crusty baguette or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 344 mg | 7% | |
*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.
