Grilled Scallops with White Wine Sauce recipe

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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Scallops

Fresh scallops are grilled and served with a creamy white wine, shallot and butter sauce.

157 people made this

IngredientsServes: 6

  • 4 tablespoons white wine
  • 4 tablespoons white wine vinegar
  • 1 to 2 shallots, finely chopped
  • 100ml (4 fl oz) double cream
  • 175g (6 oz) butter
  • 24 sea scallops
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. In a medium saucepan, combine white wine, wine vinegar and shallots. Cook until liquid is almost evaporated. Stir in double cream and let boil down until reduced by half. Stir in butter 1 knob at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
  2. Preheat oven grill.
  3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated grill 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 & ratingsAverage global rating:(142)

Reviews in English (112)

by Wuxxler

Used different ingredients.The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 100ml chicken stock and only 30g butter. I think the key here is to let the sauce simmer for about 20 minutes to allow the flavours in the sauce to blend. My husband and nephew were fighting for the scallops. The sauce was also excellent over the brown rice I served. Thanks for the great recipe!-15 Sep 2008


Made it healthier.The white wine vinegar gave this sauce a unique and delicious flavour...I made it with scallops and would not hesitate to use it on prawns and vegetables...Also, I cut the butter down by half for cholesterol purposes...the sauce was still good.-15 Sep 2008

The sauce was nice, very flavoursome. Will have again.-07 Apr 2011

Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne)

For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.

Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.

Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.

For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it’s foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.

Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Recipe Summary

  • ¼ cup white wine
  • ¼ cup white wine vinegar
  • 1 tablespoon shallots
  • ½ cup heavy cream
  • ¾ cup butter
  • 24 sea scallops
  • 1 tablespoon olive oil
  • salt and pepper to taste

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.

Preheat oven on broiler setting.

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.

Recipe Summary

  • 1 teaspoon olive oil
  • 1/4 pound sea scallops, patted dry, tough ligament on side removed
  • Salt and pepper
  • 1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes
  • 2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced fresh chives
  • Cooked couscous, for serving

In a small skillet, heat oil over medium-high. Season scallops with salt and pepper cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate cover loosely with foil. Cut orange segments into 1/2-inch pieces.

Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.

Look for the MSC Certified logo

When shopping for scallops (or any seafood) it’s important to look for the MSC Certified Logo.

The MSC Certified Logo means that the seafood you’re buying is certified sustainable seafood by the Marine Stewardship Council.

What does this mean?

It helps protect fish stocks for the future.

You can find MSC Certified Logo seafood at grocery stores around the country in fresh, frozen, or canned varieties. I personally found the scallops for this recipe at Walmart but you can find more at Loblaws, Whole Foods Markets, Costco, Sobeys, and other retailers.


Scallops have long been associated with elegant meals. And the combination of scallops and bacon is a classic one, seen across thousands of steak house menus.

This recipe for Scallops & Bacon in White Wine is definitely a fancier meal, and perfect for a Sunday dinner party with friends. You will look like a rock star serving this to your family and friends.

The key to cooking scallops well is properly searing them in a scorching hot pan. That can be a little intimidating. However, the results make for a perfectly cooked scallop with a nice outer "crust" that gives it a nice texture. Also, it is important to pat your scallops dry before searing, especially if you are buying them frozen.

Instead of wrapping the scallops in bacon, like you normally see. I used it as a garnish. The white wine sauce with butter is rich but not over-powering and the asparagus gives it a nice freshness. Don't forget to squeeze lemon over it!

I hope you enjoy this recipe! It's a hit, for sure!

  • 5 strips of Applewood Smoked Bacon &ndash diced
  • 1 lb of large scallops &ndash pat dry
  • salt
  • pepper
  • 1/3 cup of white wine
  • 2 tablespoons of unsalted butter
  • 1 cup of asparagus spears
  • 1/4 tsp of red pepper flakes

Fry the diced bacon pieces until crispy and set aside.

Take the scallops and season one side with salt and pepper. In the same pan, using only about 2-3 tablespoons of the bacon fat (disgard the rest), sear the scallops in high heat, seasoned side down for about 2 minutes. Season the other side.

Gently flip the scallops with tongs and sear the other side and sear for another 2 minutes. After searing, add the white wine and butter and turn the heat down to medium. Add the asparagus spears and saute until the asparagus becomes tender.

Taste and add salt and pepper to taste. Add the red pepper flakes. Add the crispy bacon, toss and serve over pasta, with steamed veggies or rice pilaf.

How to Pan Sear Scallops

Follow these step-by-step instructions to make these pan-seared sea scallops:

Start by removing the foot of each scallop.

Place the scallops onto a folded paper towel and gently press them with paper towels to remove as much outside moisture as possible.

Season the scallops on both sides with salt and pepper.

Heat some oil in a large frying pan until it is smoking.

Quickly add the scallops along with butter and cook for 90 seconds.

Flip the scallops over and cook for a further 30 to 45 seconds.

Remove the scallops and make the butter sauce.


Combine first 6 ingredients set aside.

Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops cook 2 minutes on each side or until done. Remove scallops from pan keep warm.

Pour wine mixture into pan cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup. Remove from heat stir in butter. Spoon sauce over scallops sprinkle scallops with parsley.

Directions – Sautéed Sea Scallops

With a small, sharp knife, trim off and discard the touch strip of muscle at the side of each scallop. Pat the scallops thoroughly dry with paper towels. Season lightly on both sides with salt and pepper.

In a large skillet, heat the olive oil over medium-high heat. Working in batches if necessary to avoid overcrowding the skillet, place scallops in the skillet flat side down. Cook undisturbed until the undersides are nicely browned, about 3 minutes. With tongs, turn over the scallops and cook another 2 minutes. Transfer to a warmed plate.

Meanwhile, gently reheat the sauce.

To serve, spoon a pool of sauce on each heated serving plate. Arrange 4 scallops on top of the sauce on each plate. Garnish with chives.

Grilled Scallops With White Wine & Plum Sauce

Clean scallops and their shells thoroughly. Mix together the ingredients for the marinade, add the scallops and set aside for 15 minutes. Mix the Lee Kum Kee (Professional) Premium Light Soy Sauce and Lee Kum Kee (Professional) Plum Sauce with the white wine, chopped dill and shallot as a dipping sauce. Set aside. Barbecue scallops until they are well cooked. Serve in the shells and spoon over a little of the dipping sauce over each one. Fusions of Oriental and Western ingredients make this dish special! Having Light Soy Sauce and seafood together helps enhance freshness. White wine is usually used for cooking seafood, which helps add additional fragrances and Plum Sauce gives a last finishing touch. Perfect match!

Watch the video: εσκαλώπ μόσχου με σάλτσα κρασιού

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