Community Pick
Savory Sea Scallops in White Wine Sauce
photo by Diet It Up
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 22.18 ml olive oil
- 680.38 g sea scallops
- 473.18 ml dry white wine
- 44.37 ml fresh lemon juice
- 14.79 ml butter
- 2 garlic cloves, minced
- 29.58 ml minced parsley
- fresh ground pepper
directions
- 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.
- Add butter, parsley and season with pepper.
- Place scallops on a plate and smother with sauce.
- Serve.
Questions & Replies
-
I'm planning on making this for the first time tomorrow. Question - how long does it take the sauce to reduce down to half? And what do you do with the scallops while this is taking place? I'm afraid if you put them in the oven (even at low temp) they might start drying out, but if you just leave them on the counter waiting for the sauce, don't they get cold?
Reviews
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Scallop season just opened. I went out in search and ending up buying some from the market...so I got the big sea scallops rather than the little bay scallop which is what I would have found (had I found any!) This recipe really is easy. I wish I would have made a little more sauce but I'll up that next time (although I may have cooked it down a little too much waiting for the pasta to get ready - put the pasta on first, these scallops cook very quick). I served mine over seashell pasta. Would be great to top with a little parmesan cheese too. Thanks for the quick-n-easy recipe, polly salama.
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Living off the coast of Maine, this was one recipe that I had to try! It had my taste buds working overtime while I was preparing it. I used fresh large sea scallops, and I dried them of by letting them sit on a paper towel then I patted them on the top too. They browned up nicely and were so sweet and tender. I served them with Lemon Risotto and asparagus roasted on the grill for one yummy meal. DH raved all week about how good it was. Great to serve for company but good any time for me!
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This was a delicious recipe. I like the consistency of the sauce. It didn't overpower the scallops and allowed the taste of the seafood to be the star. I also served this with the asparagus pasta side and thought the two paired together nicely. The lemon in both tied it all in. I actually liked it so much, I wrote up a little review on my healthy cooking blog (http://www.dietitup.com/2010/06/cast-iron-cuisine.html). Thanks for sharing!
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RECIPE SUBMITTED BY
polly salama
ft collins, colorado
hi i am a cooking fanatic. i love making new recipes and trying them out on my family and freinds. i have a pet grooming and boarding business . i have one daughter. i love the out doors and animals.