Scallops with White Wine Sauce I

82 Reviews

Prep: 20 min
Cook: 20 min
Ready In: 40 min

“This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.” - by DEEANN_BUDNEY

Ingredients

1/4 cup white wine
1/4 cup white wine vinegar
1 tablespoon shallots
1/2 cup heavy cream
3/4 cup butter
24 sea scallops
1 tablespoon olive oil
salt and pepper to taste

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Metric US

Original recipe yields 24 scallops

Directions

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.
Preheat oven on broiler setting.
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.

Nutrition

Amount Per Serving (6 total)

Calories
354 cal
18%

Fat
33.1 g
51%

Carbs
2.5 g
< 1%

Based on a 2,000 calorie diet

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Reviews (82)

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Ellen

May. 8, 2006

"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 ab..." See moreout 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!"

CATHPETE

May. 25, 2003

"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 ..." See moreto the recipe ingredients!"

SMOMBOUR

Jan. 9, 2004

"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) ..." See moreand a pinch of Rosemary. This is so very simple make, yet it tastes so Gourmet! Will be making again VERY soon!"

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