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Scallops with White Wine Sauce I

SUBMITTED BY: DEEANN_BUDNEY      PHOTO BY: DANIKEN1

"This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops."
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 24 scallops
    
About  scaling  and  conversions

INGREDIENTS

  • 1/4 cup white wine
  • 1/4 cup white wine vinegar
  • 1 tablespoon shallots
  • 1/2 cup heavy cream
  • 3/4 cup butter
  •  
  • 24 sea scallops
  • 1 tablespoon olive oil
  • salt and pepper to taste

DIRECTIONS

  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.

Wine Tip

Try with a  Chardonnay .

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by DLA9168
The sauce is delicious. Needs garlic, salt, and pepper for more flavor.

11 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2003 by BUDMAN0714
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.

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2006 by ellen
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!

7 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 353

  • Total Fat: 33.1g
  • Cholesterol: 109mg
  • Sodium: 340mg
  • Total Carbs: 2.3g
  •     Dietary Fiber: 0g
  • Protein: 10.8g

VIEW DETAILED NUTRITION

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