When it comes to seafood, few dishes can top the delicate texture and savory flavor of scallops. Whether pan-seared or grilled, this versatile mollusk is a favorite among seafood lovers everywhere. And if you throw in some white wine into the mix, you can take their deliciousness to a whole new level!
White wine scallops bring together two ingredients that work in perfect harmony. The wine’s sweetness perfectly balances out the natural briny flavor of scallops, making for a dish that’s both savory and refreshing.
In this recipe, I’ll show you how to make seared scallops with white wine butter sauce. It’s a simple but elegant dish that’s perfect for date night or any special occasion.
So let’s put on our aprons and get cooking!
Why You’ll Love This Recipe
Scallops in White Wine Recipe is a dish that will tantalize your taste buds and give you an unforgettable culinary experience. There are a myriad of reasons why this recipe is so lovable; from the moist, tender, and succulent scallops that are seared to perfection, to the fragrant white wine sauce dripping with savory flavors and aromas.
If you are looking for a meal that is exquisite and simple, then this recipe ticks all the boxes. It takes only 15 minutes to cook and requires minimal ingredients, which makes it perfect for a quick weeknight dinner or a fancy weekend feast.
One of the things that makes this recipe stand out from others is its versatility. You can serve it as the main course or as a side dish and pair it with pasta topped with lemon caper sauce or even bacon. Moreover, scallops white wine is an ideal protein to incorporate into your seafood diet since they are loaded with essential vitamins like B12, minerals such as zinc, iron and magnesium – which is great for overall wellbeing.
Lastly, its ingredients are readily available in the market and easy to substitute without ruining the flavors. If you want to enhance its tastefulness you can opt for dry white wine like White Burgundy or Chardonnay to match your palette.
In conclusion, it’s not an exaggeration to say everyone will love this Scallops in White Wine recipe because its humble ingredients pack a delicious punch. With all these amazing qualities, there’s no doubt why you’ll love Scallops in White Wine Recipe – satisfy your palate and indulge yourself with something special tonight.
Here are the ingredients you will need to make this delicious Scallops in White Wine recipe:
- 1 pound of fresh sea scallops
- 1 minced shallot
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- Salt and fresh ground black pepper to taste
- 1/4 teaspoon of Tabasco sauce
- 1/4 cup of dry white wine
- 1 tablespoon of fresh lemon juice
For the white wine sauce recipe:
- 1 cup of dry white wine
- 2 tablespoons of minced shallot
- 3 tablespoons of fresh lemon juice
- 2 garlic cloves, minced
- 2 cups of heavy cream
- 1/4 cup of butter, unsalted and cold
- Salt and fresh ground black pepper to taste
Additional ingredients for variations and substitutions:
- Beurre blanc sauce, pasta, seafood, lemon caper sauce, bacon, creamy garlic or lemon butter cream sauce.
The Recipe How-To
Let’s get started with the recipe! Here’s what you’ll need and the step-by-step process to make these delicious scallops in white wine:
- 1 pound sea scallops
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1/4 cup minced shallot
- 3/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- Salt and fresh ground black pepper, to taste
- First, pat the scallops dry with a paper towel, and season both sides with salt and pepper.
- In a medium skillet over medium heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil.
- Add the scallops to the skillet in a single layer, making sure they don’t touch each other. Cook for about 2 minutes on each side or until golden-brown. Remove the scallops from the skillet and set them aside on a plate.
- In the same skillet, reduce the heat to low, add the remaining butter, and sauté the minced shallot for about a minute or until soft.
- Pour in the white wine and lemon juice, turn up the heat to medium-high, and bring to a simmer.
- Cook for about 5 minutes or until reduced by half.
- Add salt and pepper according to your taste preference.
- Turn off the heat, whisk in the remaining olive oil, and return the scallops to the skillet. (Optional: You can also add some extra butter at this point if you want a richer sauce.)
- Serve hot with some pasta or seafood on the side.
That’s it! These pan-seared scallops in white wine make for an elegant yet easy-to-make dish that can impress anyone at dinner parties or even as a simple weeknight dinner.
Substitutions and Variations
One of the best things about cooking is the freedom to adjust a recipe and make it your own. Here are some substitutions and variations you can try with this scallops in white wine recipe:
– Instead of bay scallops, you can use sea scallops for a larger and meatier dish.
– If you don’t have shallots, you can use minced onion instead.
– You can substitute Tabasco sauce for any other hot sauce that you prefer.
– Although dry white wine is optimal for this recipe, you can still use any white wine that suits your taste. Chardonnay, for example, provides a rich and buttery flavor to the dish.
– If you don’t have fresh lemon juice, bottled lemon juice may suffice, but they may come with preservatives that alter the flavor. Alternatively, you can substitute lime juice for a slightly different flavor profile.
– You can add sundried tomatoes or diced bacon to the white wine sauce for additional depth of flavor.
– For a creamier texture, mix heavy cream into the white wine sauce before adding the scallops.
– You can substitute spaghetti or angel hair pasta for an alternative starch option.
– If you are not a fan of seafood, this dish also pairs well with chicken or pork tenderloin.
Don’t be afraid to experiment and tailor this recipe to your preferences!
Serving and Pairing
Once you’ve prepared these succulent pan-seared scallops in a white wine sauce, serving them up in style is the next important step. I find that a simple dish like this one pairs well with light and fresh salads, such as arugula or spinach salad dressed with lemon juice and olive oil.
The wine used for the recipe would also be an excellent choice to serve alongside the scallops. A crisp and dry white wine, such as a Sauvignon Blanc or Chardonnay, would complement the delicate flavor of the seafood while also enhancing the tanginess of the wine sauce.
For a heartier meal, consider pairing it with some pasta or rice dishes. A creamy garlic pasta or lemon caper spaghetti work great to balance out the rich flavor of the scallops while adding texture and depth to your plate.
If you’re looking for something more savory, try bacon-wrapped scallops for an indulgent treat that adds crunch to each bite. Alongside these delicious bites of heaven, a warm side dish like roasted potatoes or asparagus will be an excellent accompaniment.
However you choose to serve up these savory sea scallops in white wine sauce, be sure to present it in a beautiful way that will make everyone eager to dig in!
Make-Ahead, Storing and Reheating
If you need to prepare this dish in advance, it can be done up to a point. Firstly, you can store cooked scallops in the fridge. Store the scallops in a lidded container lined with a paper towel to wick away moisture, then cover and refrigerate for up to two days.
If you want to make the sauce ahead of time, you can store the wine sauce in the refrigerator until needed. Reheat the sauce gently over low heat while stirring frequently.
To reheat pan seared scallops, remove them from the fridge and let them sit at room temperature for a few minutes to take off the chill before warming them up. You can either use a microwave or oven. Heat them gently, be careful not to overcook them.
For pasta dishes with scallops or even seafood stews, if you’re making pasta or rice ahead of time, store it separately from the seafood and sauce mixture. Then combine everything when ready to eat.
Tips for Perfect Results
Here are some tips to make sure that your scallops in white wine recipe will be a success:
1. Dry the scallops thoroughly before cooking. To get the perfect crust on your scallops, you need to remove as much moisture from them as possible. Pat them dry with a paper towel before adding them to the pan.
2. Use a non-stick skillet or a well-seasoned cast iron skillet. This will help prevent your scallops from sticking to the pan and ensure an even sear.
3. Make sure the pan is hot enough before adding the scallops. You want to hear a sizzle when the scallops hit the pan, otherwise they won’t develop that nice crust.
4. Do not overcrowd the pan. Cook the scallops in batches if needed, leaving enough space between each one so that they cook evenly.
5. Add butter towards the end of cooking for rich flavor. It adds moisture and flavor without burning, and gives an extra richness to your dish.
6. Use fresh ingredients, especially lemon juice and parsley. Fresh ingredients give this dish its bright flavor, so don’t skimp on these ingredients.
By following these tips, you have now equipped yourself with knowledge on how to cook scallops in white wine recipe perfectly every time!
As any recipe, sometimes doubts and questions can arise when trying it for the first time. To help with that, in this section, I have compiled some frequently asked questions about this Scallops in White Wine recipe that will guide you through the cooking process and provide some clarity. Follow along to make sure you get the most out of this delicious dish.
What is the best wine to cook scallops in?
When it comes to pairing wine with seared scallops, I always recommend opting for a wine that has a robust structure and density. This means that a white Burgundy with a hint of oak, an aged Chenin Blanc, or a Condrieu made from Viognier varietals would be perfect. But, for those looking for a more unconventional approach, wines produced using Petite Arvine or Ribolla grapes could be exciting options to explore.
What white wine to use for scallops?
If you’re looking for a way to bring out the best flavor in scallops, try grilling or searing them. This cooking method intensifies their natural sweetness, which pairs perfectly with a light chardonnay. For an additional layer of sweetness, you can also try a white Burgundy or champagne.
Why do you soak scallops in milk before cooking?
Soaking seafood in milk before cooking can make it more tender and reduce its fishy taste and odor. In addition, milk can aid in removing any excess sand particles. The recommended way is to rinse the seafood with cold water and then have it soaked in milk for an hour. Afterwards, it should be patted dry as instructed.
In conclusion, this scallops in white wine recipe is a must-try for seafood lovers. With a deliciously flavored wine sauce, perfectly seared scallops and a handful of fresh ingredients, it’s both simple and impressive. The variations and substitutions make it versatile enough to suit any taste preferences or dietary restrictions. Plus, the serving and pairing options are endless- try it over pasta, pair with creamy garlic sauce or lemon butter, or top with bacon crumbles for an added crunch.
The recipe is also easy to prepare ahead of time and store for later use. You can even have leftovers for tomorrow’s lunch – they’ll still be just as flavorful! And with the tips shared earlier, you can achieve perfect results every time. There’s no excuse not to indulge in this culinary delight!
So why not impress your family or guests with this sensational dish! Invest in some high-quality ingredients, whip up a white wine butter sauce that will have your taste buds dancing with joy, and savor each bite of these juicy, succulent scallops. Trust me; You don’t want to miss out on this delicious and easy-to-make recipe!
Scallops in White Wine Recipe
- 1 tablespoon olive oil
- 1/2 cup shallot, minced
- 1 lb bay scallop
- 3/4 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- Heat oil in a large non-stick skille over medium-high heat.
- Add shallots; saute 2 minutes until lightly browned.
- Add scallops; saute 30 seconds.
- Add white wine; cover and cook 2-3 minutes until scallops turn opaque.
- Remove scallops from pan with a slotted spoor, reserving wine mixture in pan.
- Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for 2 minutes, until sauce is reduced to about 1/2.
- Return scallops to sauce and cook just until heated through.