Scallops with White Wine Sauce I Recipe -
Scallops with White Wine Sauce I Recipe
  • READY IN 40 mins

Scallops with White Wine Sauce I

Recipe by  

"This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops."

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Ingredients Edit and Save

Original recipe makes 24 scallops Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. 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.
  2. Preheat oven on broiler setting.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 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 about 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!

Most Helpful Critical Review
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 to the recipe ingredients!

Jan 09, 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) and a pinch of Rosemary. This is so very simple make, yet it tastes so Gourmet! Will be making again VERY soon!

Jun 23, 2003

The sauce is delicious. Needs garlic, salt, and pepper for more flavor.

Mar 19, 2004

Great sauce. I seared the scallops in a cast iron pan with the oil, then removed and let them finish baking in the oven. I then added the wine and deglazed the pan and added the rest of the ingredients. I only used one tbsp of butter and next time I will also cut the heavy cream to 1/4 cup. The scallops were tender and the sauce was great. Thank you

Jun 29, 2003

The white wine vinegar gave this sauce a unique and delicious flavor...I made it with scallops and would not hesitate to use it on shrimp and vegetables...Also, I cut the butter down to two tablespoons for cholesterol purposes...the sauce was till good.

Jan 11, 2006

I really liked this sauce. I made it more of a Seafood pasta type sauce by adding fresh chopped Garlic, Garlic powder, Old Bay seasoning and Parmesan cheese. I made this with Shrimp instead of scallops for my boyfriend (I love all seafood so it doesn't matter to me). Next time I will add more wine and less vinegar. Very tasty. I think that the amount of butter called for was perfect for me. If you play with this recipe and make it your own, it'll be a winner.

Jan 18, 2003

This is an amazing recipe! I made my husband these scallops with steak and veggies on the size for his birthday. A 'surf n turf' kind of thing. It was an incredible dinner! This sauce is so delicious!


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  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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