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Sea Scallops in White Wine Sauce

Made this for the second time!
I think the amount of liquid is too much, I wound up needing to add cornstarch this time. Recall that the first time sauce was too thin as well but didn’t add anything that time I made this dish. Would probably be better to use about half the amount of wine! I also omit the parsley, pepper and use only about a pound of scallops. I also found another similar recipe which I am adding after this recipe to try out for next time.

Savory Sea Scallops in White Wine Sauce Recipe #55680 from recipe zaar by polly salama
my changes/additions added


1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops (1 lb)
2 cups dry white wine (next time will use about half or a little more)
3 tablespoons fresh lemon juice (used the juice of one lemon)
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley (omitted)
fresh ground pepper (omitted)

Heat oil in heavy skillet over high heat.
When oil begins to smoke add scallops.
Sear each side for one minute or until each side is golden brown.
Add 1/2 cup of wine and lower heat to medium.
Simmer for 2 minutes.
Remove scallops from pan.
Add remaining wine and lemon juice,and garlic.
Bring to a boil and reduce by half. needed to add some cornstarch to promote thickening
Add butter, parsley and season with pepper.
Place scallops on a plate and smother with sauce.
we tossed linguine pasta and scallops in pan with sauce and then served

a similar recipe – to try next time
Seared Sea Scallops with White Wine Sauce
Modified from from Bean’s Bistro
1/2 tsp. Oregano
1/2 tsp. Thyme
1 tsp. Salt
1/4 tsp. Black Pepper
2 Tbsp. Flour
2 tsp. Grated Parmesan
12-18 Fresh Sea Scallops
2-3 Tsbp. Olive Oil
Juice of 1/2 Lemon
1/2 C. Dry White Wine
1 Tbsp. Butter
Lemon Juice

In a large ziplock bag, comgine the dry ingredients and shake to mix. Add in the scallops and shake to lightly coat them.

In a large saute pan, heat the olive oil and lemon juice over medium-high heat.

Place as many scallops as you can in a single layer into the hot pan. Cook the bottoms of the scallops until nicely browned and then manually flip to brown the top. Each side should only take about 3-4 minutes and the centers should be cooked through when completed both sides- slice a big one open to check.

When browned, move to a bowl to keep warm and cook any remaining scallops in the same manner. I covered my bowl with foil to keep the shellfish warm and moist.

After removing all cooked scallops, make a sauce to by adding wine, butter, and additional lemon juice to your taste. Stir over med-high heat to simmer and reduce, adding all the browned bits into the mix.


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