SCALLOPS IN WHITE WINE SAUCE RECIPES

SCALLOPS WITH WHITE WINE SAUCE II RECIPE | ALLRECIPES

Scallops with White Wine Sauce II Recipe | Allrecipes image

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.

Provided by DEBIW

Categories Scallop Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

½ cup chicken broth
¼ cup white wine
½ lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
¼ cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

Preheat the oven broiler.
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.
Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Nutrition Facts : Calories 297.7 calories, CarbohydrateContent 7.8 g, CholesterolContent 99.1 mg, FatContent 16 g, FiberContent 0.7 g, ProteinContent 28.9 g, SaturatedFatContent 7.8 g, SodiumContent 3123.6 mg, SugarContent 0.2 g

SCALLOPS WITH TARRAGON BUTTER SAUCE RECIPE - FOOD & WINE

Scallops with Tarragon Butter Sauce Recipe - Food & Wine image

You can't go wrong with scallops in a white-wine butter sauce, and tarragon makes it all the better. Be careful not to heat the sauce too much or it may separate. More Amazing Seafood Recipes

Provided by Food & Wine

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
5 tablespoons butter
1 1/2 pounds sea scallops, dried well
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/3 cup dry white wine
Grated zest of 1 lemon
2 tablespoons chopped fresh tarragon

Steps:

In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove. Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
Wipe out the pan. Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting. Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce. Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.

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SHRIMP AND SCALLOPS IN WINE SAUCE RECIPE - BETTYCROCKER.…

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