Ensure the scallops are very dry before searing to achieve a beautiful crust. Do not overcook the scallops, as they can become rubbery. They should be just opaque and slightly firm to the touch. The white wine sauce can be made ahead of time and gently reheated before serving. Be careful not to boil the sauce, as it may separate. For an extra touch of elegance, garnish with fresh herbs such as parsley or chives.
Scallops with White Wine Sauce
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS421
Indulge in the delicate sweetness of perfectly seared scallops, bathed in a luscious white wine sauce that elevates this dish to a culinary masterpiece. A symphony of flavors that dances on your palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol108 mg
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Protein11 g
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Saturated Fat20 g
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Sodium269 mg
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Sugar0 g
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Fat33 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, combine the white wine, white wine vinegar, and minced shallots. Place over medium-high heat and cook until the liquid has reduced to about 1 tablespoon (approximately 5-7 minutes).
02 Step
Recipe View Stir in the heavy cream and continue boiling until the sauce has reduced by half and thickened slightly (approximately 3-5 minutes).
03 Step
Recipe View Reduce the heat to low. Gradually whisk in the cold butter, one tablespoon at a time, allowing each piece to melt completely before adding the next. Continue whisking until the sauce is smooth, emulsified, and glossy. Keep warm over very low heat, ensuring it doesn't boil.
04 Step
Recipe View Preheat your broiler to high.
05 Step
Recipe View Brush the scallops with olive oil and season generously with sea salt and freshly ground black pepper.
06 Step
Recipe View Place the scallops under the preheated broiler and cook for approximately 2 minutes per side, or until they are opaque and have a slight golden-brown crust.
07 Step
Recipe View Spoon a generous amount of the white wine sauce onto each plate and arrange 4 seared scallops on top of the sauce. Serve immediately.
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RECIPE REVIEWS
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Please Rate
Cheyenne Boehm
Jun 7, 2025This recipe is a winner! Thank you for sharing.
Ethan Kuhlmangerhold
Apr 15, 2025The key is to not overcook the scallops. They should be just opaque.
Dannie Conroy
Oct 9, 2024Absolutely delicious! The sauce is so rich and flavorful.
Alvena Williamsondicki
Jul 12, 2024The reduction of the sauce takes some time but is absolutely worth it for the concentrated flavor.
Jaeden Fadel
Apr 23, 2024I added a squeeze of lemon juice to the sauce for a bit of brightness, and it was fantastic!
Frederique Kulas
Feb 10, 2023Easy to follow recipe, and the scallops turned out perfectly seared.
Ed Balistreri
Dec 9, 2022My family loved this dish! It's definitely going into our regular rotation.
Dennis Dibbert
Dec 5, 2022I used a dry Riesling for the wine, and it worked beautifully.