Are you in the mood for a light and delicious seafood dish? Look no further than this bay scallops in wine recipe. This recipe is simple, elegant, and easy to prepare, making it perfect for an intimate dinner with your loved ones or a fancy dinner party with friends.
The scallops are cooked to perfection in a flavorful white wine sauce that is both tangy and savory. The buttery garlic-infused sauce mixed with the delicate scallops will make your taste buds dance with joy.
And as an added bonus, this recipe is very versatile. You can serve the scallops over pasta or rice, or enjoy them on their own. Plus, it’s easy to customize by adding other ingredients like clams or shrimp to make it even more impressive.
So why not impress your guests, or yourself, with these delicious bay scallops in wine? Follow my step-by-step guide for a quick and easy seafood dish that will leave everyone talking.
Why You’ll Love This Recipe
Attention all seafood lovers! If you are looking for a recipe that is both delicious and easy to prepare, let me introduce you to the Bay Scallops in White Wine Sauce. This is a dish that will leave your taste buds dancing with delight and your guests raving about your culinary skills.
Firstly, let’s talk about the star ingredient: the bay scallops. Unlike their bigger cousins, sea scallops, bay scallops offer a sweeter and more delicate flavor profile that is perfectly complemented by the white wine sauce. Not only are bay scallops easy to cook, but they’re also sustainably harvested in many regions making them an eco-friendly choice.
The white wine sauce is the heart of this dish. It has a light and aromatic quality that delivers a great level of flavor without overpowering the scallops’ natural sweetness. This sauce features a perfect blend of garlic, tarragon, green onions, and vermouth – which gives it an elegant balance. Trust me; with such a wonderful blend of flavors on your taste buds, it is challenging not to lick your plate clean.
The Bay Scallops in White Wine Sauce recipe requires only a handful of ingredients and takes less than 30 minutes to make – it’s both quick and easy to whip up even on a busy weeknight! The dish has multiple variations depending on what extras you add; you can bake them into an au gratin or sear them to perfection for pasta or serve them over rice or mashed potatoes.
Ultimately, Bay Scallops in White Wine Sauce’s versatility makes it perfect for any gathering or stay-at-home date night. So why wait? Head to your local seafood market and grab some petite bay scallops today!
Here’s a list of ingredients you’ll need to make this Bay Scallops in Wine Recipe:
- 1 lb Bay Scallop, cleaned and patted dry
- 1/4 cup all-purpose Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Black Pepper, freshly ground
- 3 tbsp Unsalted Butter (divided)
- 1 tbsp Olive Oil
White Wine Sauce
- 2 tbsp Unsalted Butter
- 1/2 cup Dry White Wine (like white Burgundy or vermouth)
- 2 Green Onions, sliced thinly
- 4 cloves Garlic, minced
- 1 tsp Lemon Juice
- Parsley, chopped
- Tarragon, chopped
Make sure to get fresh scallops for the best taste. You can either use sea scallops or petite bay scallops depending on your preference. And as for the wine, use a dry white wine like white Burgundy or vermouth for a refined taste.
The Recipe How-To
- 1 lb bay scallops
- 1/2 tsp sea salt
- 1/4 cup flour
- 1/2 tsp black pepper
- 3 tbsp unsalted butter, divided
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp parsley, chopped
- 2 tbsp tarragon, chopped
- 1/2 cup dry white wine
- Zest of 1 lemon
The first thing to do is pat the scallops dry with paper towels to remove any excess moisture. This step helps to get a nice crust when cooking.
Next, season the scallops with salt and black pepper before dusting them with flour. This adds a little bit of texture and helps thicken the sauce later on.
Heat up a pan on medium-high heat and add in one tablespoon of butter with a drizzle of olive oil. When it starts to foam, add in the scallops in a single layer and cook for about two minutes on each side until they’re browned all over.
Once cooked, remove them from the pan and set them aside on a plate.
Add another tablespoon of butter to the same pan and reduce the heat to medium. Toss in the green onions, garlic, parsley, and tarragon, cooking for a couple of minutes until softened.
Take the heat back up to high and pour in half a cup of white wine while stirring constantly until it combines with the other ingredients.
Simmer this mixture for a few minutes until most of the liquid evaporates before adding in another tablespoon of butter alongside the lemon zest.
Reduce the heat again and stir everything together before gently placing the cooked scallops back into the pan for about a minute or two so they warm up in the sauce.
Serve hot and garnish with more chopped parsley, if desired.
Enjoy a delicious bowl of bay scallops in white wine sauce.
Substitutions and Variations
When it comes to this Bay Scallops in Wine recipe, there are a few substitutions and variations you can make to tailor it to your liking or adjust with the ingredients you have on hand. Here are a few ideas:
– Wine: Instead of using white wine, you could use vermouth, dry white vermouth or even cooking sherry if you’d like a touch of sweetness in your seafood sauce. But keep in mind that using different types of wine will result in different flavors.
– Herbs: Besides parsley and tarragon, feel free to experiment with other fresh herbs such as thyme, basil or dill. They’ll add additional layers of flavor to the dish.
– Onion: If you don’t have green onions on hand, chopped shallots will work just as well.
– Scallops: If bay scallops aren’t available, substitute them with larger sea scallops. Just be sure to sear them for a bit longer than the petite bay scallops.
– Flour for dredging: Instead of using all-purpose flour for dredging the scallops, try cornstarch or rice flour for a gluten-free option.
– Butter: You can substitute butter with olive oil if desired.
– Seasoning: Sprinkle freshly ground black pepper and sea salt over the Bay Scallops before serving. Additionally, sprinkle lemon juice overtop for an extra zingy taste!
Remember that cooking is all about experimenting and finding what tastes great to you! So don’t hesitate to modify the recipe until it’s just right.
Serving and Pairing
These bay scallops in white wine sauce are a versatile dish that can be enjoyed on their own or paired with different dishes. The lightness of the dish makes it great for pairing with a variety of side dishes, whether it’s a green salad or roasted vegetables.
When it comes to wine pairing, the most obvious choice is a dry white wine such as Soave, Muscadet, or a Sauvignon Blanc. However, if you want to elevate the flavors of this dish further, I recommend trying with an oaky white Burgundy or Chardonnay. These wines tend to have a richer mouth-feel and subtle smoky flavors that complement the delicate taste of bay scallops.
If you’re more of a red wine drinker, go for a lighter red with low tannins like Pinot Noir or Beaujolais. These wines have fruity notes and are delicate enough not to overpower the lightness of this seafood dish and its delicate flavors that are present in the white wine sauce.
For non-alcoholic beverages, try pairing the bay scallops with sparkling water or lemonade to cut through the richness of the dish while also refreshing your palate.
Since this dish is so versatile, you can serve it as an appetizer or main course. You can sprinkle fresh parsley or tarragon on top for an extra pop of freshness and vibrant green color. It also goes well as topping over pasta dishes like scallop linguine with white wine parsley sauce, au gratin baked scallops, shrimp and scallop pasta with cream sauce and even clams.
With these serving and pairing tips, I guarantee that these bay scallops in white wine sauce will be the highlight of any meal!
Make-Ahead, Storing and Reheating
This scallop dish is best served right after cooking, but it’s still possible to make this recipe ahead of time and store it. If you plan on making this dish in advance, cook the scallops as directed, then store them in an airtight container in the refrigerator for up to two days. You can also freeze the cooked scallops for up to three months.
When reheating the stored or frozen scallops, place them in a skillet over low heat with a tablespoon of water or white wine. Gently stir them occasionally until they are heated through.
One important thing to keep in mind is that overcooked scallops can become chewy and rubbery. So when reheating, be sure not to overcook the delicate seafood. Additionally, avoid microwaving as it can cause the scallops to become tough and dry. A gentle heating method ensures that the original texture and flavor of the dish remain intact.
Pro-tip: If you’re planning on serving these bay scallops as part of a larger meal or party, cook them ahead of time and then transfer them to a slow cooker or chafing dish placed above a fondue pot with hot water underneath to maintain their temperature throughout the night.
Tips for Perfect Results
To achieve perfect results in making Bay Scallops in White Wine Recipe, follow these tips:
1. Keep scallops dry. When cooking scallops, it is essential to brush them dry and to avoid soaking them in water. This technique helps preserve the scallop’s flavor and texture.
2. Season the scallops evenly. Before cooking, sprinkle a generous amount of salt and freshly ground black pepper on both sides of the scallops.
3. Use a hot pan. Scallop’s short cook time requires a scorching hot pan to caramelize their surface properly and achieve perfectly seared edges. Heat the oil or butter until very hot before placing scallops in the pan.
4. Cook bay scallops simply with white wine sauce. Bay scallops are small in size but not in taste, and they can quickly become rubbery if cooked for too long or with heavy sauces. Therefore, it is better to keep preparations such as garlic sauce and cream sauce for larger scallops like sea scallops.
5. Don’t overcrowd the pan. Allow one inch of space between each scallop when placing them on the pan surface.
6. Maintain the heat level while cooking. Lowering the heat during cooking will emit more moisture from the scallops, resulting in steam rather than sear marks on your dish.
7. Finish cooking with butter and lemon juice or tarragon and parsley for an added flavor kick
By following these tips, you can make perfect and mouth-watering Bay Scallops in White Wine that your guests will rave about!
As we come towards the end of this recipe article, I believe it’s important to address any questions or concerns that may arise while preparing Bay Scallops in Wine. You might have questions concerning the best substitutes and variations for this recipe, storing and reheating instructions, or cooking time for petite bay scallops versus sea scallops. In this section, I will answer some of the most frequently asked questions that will guarantee perfect results every time you prepare this delicious dish.
What is the best wine to cook scallops in?
When enjoying succulent seared scallops, it’s worth considering a wine with a heavier texture and fuller body. One excellent option is a white Burgundy with a hint of oak, or perhaps an old Chenin Blanc or Condrieu made with Viognier grape and aged for a while. Adventurous wine enthusiasts might find Petite Arvine or Ribolla to be unique and intriguing choices.
Do you rinse bay scallops before cooking?
To ensure that the scallops are cooked to perfection, it is important to rinse them and dry them well with paper towels. Excess moisture on the surface of the scallops can hinder their ability to develop a nice golden color. In some cases, you may need to slice them in half before cooking.
Why do you soak scallops in milk before cooking?
Soaking seafood in milk has multiple benefits. It can help in removing the unwanted fishy taste and odor while making it more tender to eat. Additionally, milk also works effectively in getting rid of any remaining traces of sand or particles. To ensure proper execution, rinse the seafood with fresh water before soaking it in milk for an hour. Once done, blot them dry as instructed above.
What wine and scallops go together?
Grilling scallops is an excellent technique to bring out their innate sweetness, making them a delightful pairing with a light-bodied chardonnay. In addition, to complement the natural sweetness of the scallops, one can opt for other equally sweet wines such as white Burgundy or champagne.
In conclusion, this Bay Scallops in Wine recipe is a must-try for seafood lovers who are looking for a delicious and sophisticated meal. The combination of tender bay scallops, white wine sauce, and fresh herbs creates an irresistible flavor that will leave you wanting more.
Not only is this recipe incredibly delicious, but it is also easy to make and can be customized to your preferences with various substitutions and variations. Plus, the subtle yet flavorful taste of the sauce makes it a perfect pairing for any side dish of your choice.
Whether you are hosting an intimate dinner party or simply looking to impress your family with a tasty home-cooked meal, this Bay Scallops in Wine recipe is sure to hit the spot. So why not try it out for yourself and enjoy a taste of the ocean at home? Trust me, your taste buds will thank you.
Bay Scallops in Wine Recipe
- 2 lbs bay scallops
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons oil
- 6 green onions, chopped
- 2 cloves garlic, crushed
- 1 cup vermouth
- 2 tablespoons tarragon
- 4 tablespoons parsley
- Dredge scallops in flour, salt and pepper.
- Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
- Add onions and garlic to oil and stir.
- When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
- Return the scallops to the sauce and cook for 30 seconds.
- Serve with rice or noodles.