Scallops with White Wine Sauce I Recipe

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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!

—Ellen

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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!

—CATHPETE

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102 Ratings

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!

—SMOMBOUR

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Jun 23, 2003

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

—DLA9168

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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

—Debsdolls

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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.

—Ashleigh

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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.

—BUDMAN0714

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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!

—OHMARGI

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Nutrition

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.

Nutritional Information

Scallops with White Wine Sauce I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 354
Calories from Fat: 298

% Daily Value *
Total Fat 33.1g 51 %
Saturated Fat 19.5g 98 %
Cholesterol 108mg 36 %
Sodium 269mg 11 %
** Potassium 228mg 6 %
Total Carbohydrates 2.5g < 1 %
Dietary Fiber 0g < 1 %
Protein 10.8g 22 %
Sugars 0.2g
Vitamin A 21 %
Vitamin C 4 %
Calcium 5 %
Iron 3 %
** Thiamin 1 %
** Niacin 21 %
** Vitamin B6 7 %
** Magnesium 13 %
** Folate 7 %

* 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.