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!

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Season the scallops with salt and black pepper on both sides. If desired, lightly dust them with all-purpose flour for additional browning.

Step 3

Heat 2 tablespoons of olive oil in a large nonstick or stainless steel skillet over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

If using heavy cream, stir it into the skillet at this stage. Cook for 1-2 minutes until the sauce thickens slightly.

Step 9

Remove the skillet from the heat and whisk in the remaining tablespoon of butter for a glossy finish.

Step 10

Return the scallops to the skillet and spoon the wine sauce over them to reheat gently for about 1 minute.

Step 11

Transfer the scallops to serving plates, garnish with chopped parsley, and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(782.9g)

Amount per serving	% Daily Value*
Calories	1497.1

Total Fat 89.6g	0%
Saturated Fat 39.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 346.0mg	0%
Sodium 4239.9mg	0%
Total Carbohydrate 58.9g	0%
Dietary Fiber 2.6g	0%
Total Sugars 4.7g
Protein 98.7g	0%

Vitamin D 0IU	0%
Calcium 144.0mg	0%
Iron 4.1mg	0%
Potassium 1734.0mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 27.5%

Carbs: 16.4%