Scallops with White Wine Sauce II

Scallops with White Wine Sauce II

179 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
DEBIW
Recipe by  DEBIW

“White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat the oven broiler.
  2. 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.
  3. Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  4. Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

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Reviews (179)

Rate This Recipe
bs33
127

bs33

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 spinache, 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
76

UZIMIKE

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 shallots 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
62

Sunshine7

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 minutes 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 298 cal
  • 15%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 28.9 g
  • 58%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 3124 mg
  • 125%

Based on a 2,000 calorie diet

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