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!
- Ready In:
- 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
- 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.
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Recipe looks good on the surface but seems to have a lot of problems. 1) Heating the olive oil to smoke point will burn it and make it taste bad. Might as well flick a little water in to see if hot or use avocado oil. 2) One minute a side then simmering for two minutes will severely overcook any scallops, even large sea scallops. Hope you like rubber scallops. 3) This is way too much wine for the ratio of butter. I'd go way less on the wine and way up on butter. 4) Not enough butter. 1tbs? Not even close to the right amount. I'd go at least 5tbs at minimum. 5) This recipe calls for way too much lemon juice. It will taste pretty much just like lemons if you do 3tbs. A little splash is all it takes. This is white wine sauce scallops, not lemon scallops. I think this recipe is too complicated for scallops. I've found the simpler you keep it the better scallops and shrimp are. I made this for my wife and didn't trust my gut that I was going to overcook it and drown it wine and lemon juice and it was completely inedible even though I timed everything according to the recipe and even simmered for less than 1 minute. Still rubbery... I'd find another recipe before making this.Reply
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. I 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.Reply
I don’t 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 I’d use for something like this, so I 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.Reply
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