Scallops with White Wine Sauce II Recipe

Directions

Preheat the oven broiler.
In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Reviews (171)

111

bs33

Jan. 9, 2008

"This recipe was awesome! I doubled the amount of sauce and just used a mayan onion I had in the house. I cooked the scallops write in the pan with the sauce, then added linguine, a package of baby s..." See morepinache, and feta cheese. I covered it for a few minutes to wilt down the spinache, added a little crushed red pepper, gave it a toss, and it was to die for! My husband says best thing I've ever made, so will definitely make it again. Thanks so much!"

UZIMIKE

Feb. 5, 2007

"This was very good and I suspect not only for scallops but for any seafood. I doubled the sauce and will use it again. Very happy with the amount of tartness for the sauce. Did not have any shall..." See moreots on hand and it was too damn cold to go get one, so I used red onion and some extra garlic instead. Well done recipe. I used some blackening seasoning on the scallops with some garlic pepper and pan seared mine in a bit of olive oil and butter. This will be made again in my home w/o question."

Sunshine7

Jul. 23, 2006

"This sauce was totally delectable. I literally licked the pan when done! I used Chardonnay wine and added an extra garlic glove to the sauce. My scallops were huge, so I had to broil them about 4 m..." See moreinutes per side. I served them alongside crabcakes, green beans and a cucumber and tomato salad tossed with olive oil and red wine vinegar. Awesome dinner!"

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