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Scallops with White Wine Sauce II


"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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30 m servings 298 cals
Original recipe yields 4 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 208
  1. 285 Ratings

Most helpful positive review

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 ...

Most helpful critical review

It was ok. Not great...not bad...just ok. I did this recipe twice...once using small scallops and once using big scallops...USE THE BIG SCALLOPS. It is much better and I used a Riesling origi...

Most helpful
Most positive
Least positive

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 ...

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...

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 abo...

excellent recipe! i read through the other reviews before trying it, and found good advice re: doubling the sauce, cooking the scallops in the skillet with the sauce, and reducing the white wi...

Thanx to the many great reviews/suggestions, mine came out perfect. I doubled the recipe, I used onion instead of shallots, I used Chardonnay (reducing it first before adding the rest of the in...

I just started cooking and I tried this on Valentine's day of 2006 and it was the biggest hit I've had so far. Since then I make it every couple weeks. It is our favorite way to make scallops an...

This is a great recipe. My wife and I were looking for a new way to prepare some scallops we purchased, and this worked great. Not too rich, but flavorful enough to spark us to add it to our r...

We enjoyed this, but for me it was just too much wine, overpowering. Next time I will adjust this more to our taste, more butter, less wine, more shallots. Thanks for the great idea!

This was excellent. We made if for our New Year's Eve dinner and weren't disappointed. We ate it over fettucine noodles. Thanks so much for the excellent recipe!