Scallops in Wine Sauce
Indulge in the elegance of restaurant-quality dining at home with this delectable Scallops in Wine Sauce recipe. Perfectly seared sea scallops are nestled in a luxurious white wine reduction, enhanced with the subtle sweetness of sautéed shallots and the richness of butter. This dish offers the option to add a splash of heavy cream for a velvety twist, making it ideal for both weeknight dinners and special occasions. Quick to prepare in under 30 minutes, it’s a dish that impresses without the fuss. Garnished with fresh parsley and served with zesty lemon wedges, these golden, tender scallops pair wonderfully with crusty bread or a side of delicate pasta. Experience a symphony of flavors with every bite in this easy yet sophisticated recipe!
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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 (optional, for dusting)
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 tablespoons Shallots (finely minced)
- 0.5 cup Dry white wine
- 0.25 cup Heavy cream (optional for a creamier sauce)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 2 pieces Lemon wedges (for serving)
Instructions
Pat the sea scallops dry with paper towels to ensure a good sear. If needed, remove the tough side muscle (the "foot") from each scallop.
Season the scallops with salt and black pepper on both sides. If desired, lightly dust them with all-purpose flour for additional browning.
Heat 2 tablespoons of olive oil in a large nonstick or stainless steel skillet over medium-high heat.
Once the oil is shimmering, add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on the first side, or until a golden crust forms.
Flip the scallops and cook for an additional 2 minutes until opaque and just cooked through. Remove the scallops from the skillet and set aside on a plate.
Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the minced shallots and sauté for 1-2 minutes until softened and fragrant.
Pour in the white wine, stirring to deglaze the pan and scrape up any browned bits. Simmer for 2-3 minutes, reducing the wine by half.
If using heavy cream, stir it into the skillet at this stage. Cook for 1-2 minutes until the sauce thickens slightly.
Remove the skillet from the heat and whisk in the remaining tablespoon of butter for a glossy finish.
Return the scallops to the skillet and spoon the wine sauce over them to reheat gently for about 1 minute.
Transfer the scallops to serving plates, garnish with chopped parsley, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 12.4 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 535 mg | 11% | |
*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.
