Scallops with White Wine Sauce I

Scallops with White Wine Sauce I


"This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops."

Ingredients 40 m {{adjustedServings}} servings 354 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
  2. Preheat oven on broiler setting.
  3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Tips & Tricks
Creamy Bay Scallops with Spaghetti

A super-simple pasta dish with bay scallops in a sherry cream sauce.

Baked Scallops

These baked scallops are so buttery and so garlicky. Yum!

Rate recipe

Your rating


Reviews 93

  1. 116 Ratings


The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 1/2 C chicken broth and only 2 T butter. I think the key here is to let the sauce simmer for about 20 minutes to allow the flavors in the sauce to blend. My husband and nephew were fighting for the scallop. The sauce was also excellent over the brown rice I served. Thanks for another keeper!

Catherine Peterson Mortali

I'm not sure what went wrong, but I had to substitute half and half for the heavy cream and it curdled the instant it hit the white wine and vinegar mixture... smelled horrible! Next time, I'll stick to the recipe ingredients!


This recipe was absolutely DELICIOUS!!! I used 4 Tbsp Butter instead of 3/4 cup on the recommendation of other reviewers, and it was perfect. I also added 2 large cloves garlic (crushed and minced) and a pinch of Rosemary. This is so very simple make, yet it tastes so Gourmet! Will be making again VERY soon!