Recipe by DEBIW
"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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salt and pepper to taste
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 baby spinache, and feta cheese. I covered it for a few minutes to wilt down the spinache, added a little crushed red pepper, gave it a toss, and it was to die for! My husband says best thing I've ever made, so will definitely make it again. Thanks so much!
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 originally but use a Chardonnay it has a better flavor. There was wayyyy too much "lemon" taste so I would really suggest using less. That's it.
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 shallots on hand and it was too damn cold to go get one, so I used red onion and some extra garlic instead. Well done recipe. I used some blackening seasoning on the scallops with some garlic pepper and pan seared mine in a bit of olive oil and butter. This will be made again in my home w/o question.
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 about 4 minutes per side. I served them alongside crabcakes, green beans and a cucumber and tomato salad tossed with olive oil and red wine vinegar. Awesome dinner!
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 wine before adding the other ingredients. i used a very dry white Italian table wine which gave the sauce a lovely, subtle, piquant flavour.
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 ingredients), and did not broil the scallops - I cooked them in the sauce. PERFECT! It was very very good. Served with angel hair pasta.
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 and you won't find a better sauce in any restaurant. Plus, I use the sauce for other fish recipes too. If you're conscious of calories and fat- Once, I accidentally forgot to add the butter and it was still great. I use margarine anyway. Haven't tried it with real butter yet but I bet it's even better!! You have to try this!
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 regular rotation. We served them over a bed of angel hair pasta, and with a fresh mixed greens salad w/ balsamic vinagrette. A great combination. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Scallops with White Wine Sauce II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 298
** Calories from Fat: 144
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