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Savory Sea Scallops In White Wine Sauce

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Ingredients

Adjust Servings:
1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Nutritional information

289.7
Calories
79 g
Calories From Fat
8.8 g
Total Fat
2.8 g
Saturated Fat
48.6 mg
Cholesterol
701.2 mg
Sodium
9.9 g
Carbs
0.1 g
Dietary Fiber
1.4 g
Sugars
20.9 g
Protein
311 g
Serving Size

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Savory Sea Scallops In White Wine Sauce

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    It takes patience to cook a good scallop. Rushing for the sauce to reduce isn't a fair review of this recipe. I Never use olive oil to fry with. It changes the composition of the oil and makes it no longer a good oil for your body. Use an avocado oil or coconut oil. The avocado has no taste and has a good smoke point. used a high heat, added the oil when the pan is hot and throughly damped off all moisture from the scallops. That is key for a good golden crust. I always put in a little butter to brown. You can adjust how much wine, lemon to use, but the garlic and the parsley is must. You do need to watch the time to simmer. Large scallops take longer but don't overcook. We loved them.

    • 35 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Savory Sea Scallops in White Wine Sauce,This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!,It takes patience to cook a good scallop. Rushing for the sauce to reduce isn’t a fair review of this recipe. I Never use olive oil to fry with. It changes the composition of the oil and makes it no longer a good oil for your body. Use an avocado oil or coconut oil. The avocado has no taste and has a good smoke point. used a high heat, added the oil when the pan is hot and throughly damped off all moisture from the scallops. That is key for a good golden crust. I always put in a little butter to brown. You can adjust how much wine, lemon to use, but the garlic and the parsley is must. You do need to watch the time to simmer. Large scallops take longer but don’t overcook. We loved them.,I dont eat meat of any kind, but cooked this for the rest of family. It was very well received, although I adjusted it a bit. The white wine I had was a bit more tart than what Id use for something like this, so used 3/4 c wine & 3/4 c vegetable broth (so, 1/2c less liquid than originally suggested). When reducing it I added a variety of roughly cut wild mushrooms and chives, plus several more pats of butter with only a whole lemon slice thrown in at the end. My granny approved so this one is a keeper.


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    Steps

    1
    Done

    Heat Oil in Heavy Skillet Over High Heat.

    2
    Done

    When Oil Begins to Smoke Add Scallops.

    3
    Done

    Sear Each Side For One Minute or Until Each Side Is Golden Brown.

    4
    Done

    Add 1/2 Cup of Wine and Lower Heat to Medium.

    5
    Done

    Simmer For 2 Minutes.

    6
    Done

    Remove Scallops from Pan.

    7
    Done

    Add Remaining Wine and Lemon Juice,and Garlic.

    8
    Done

    Bring to a Boil and Reduce by Half.

    9
    Done

    Add Butter, Parsley and Season With Pepper.

    10
    Done

    Place Scallops on a Plate and Smother With Sauce.

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    Hattie Pacheco

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