Scallops go well with a sauce made of white wine, butter, and shallots. For people who don’t like creamy sauces, this is simple and flavorless.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 | 298 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 8 g |
| Sodium | 3124 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I reduced mine quite a bit before melting in the butter and threw my sautéed scallops right in the sauce. It really coated the pasta and clung to it nicely and had delicious flavor.
Very nice tasting. Easy to make. We serve it over spaghetti.
Excellent so sweet. My sea scallops were really big like 2 1/2“ x 2“So I had to broil them four minutes on each side.
This was excellent, flavourful and easy to make. I thought it was weird not to sauté the onions snd garlic first but I followed the recipe and it turned out beautifully! This sauce could be used for other meats like chicken. I will def make this again!
Great flavor! Doubled the sauce. Broiled the scallops 3 mins per side. Served with Brown rice and sautéed spinach. Delicious!
I made this using cooking wine (!), dehydrated shallots and frozen scallops and it was excellent! I think it would be great with any fish.
Excellent recipe. I added thin spaghetti and steamed asparagus for a delightful light meal.
Delicious, quick and easy. Will make this again.
This was very very good
Awesome dinner, I only used 3/4 pound of scallops and added 1/2 pound of 21-26 count shrimp. Pan seared scallops and shrimp in butter and olive oil, combined seafood and white wine sauce then served over pasta and a green side salad. Lemon wedges on the side. All of this done while camping in a RV at the Oregon Coast.
I read all the tips in the reviews, but I decided to make it exactly as the recipe said since it was my first time using it. It was great, but I will definitely cook the scallops in the cast iron next time. Those bits would’ve added a lot of flavor to the sauce. Served it over whole wheat angel hair and topped with freshly grated parm. So stinkin’ good.
I pan fried the scallops in oil with salt and pepper, then added the wine sauce to the pan and simmered for a few minutes. Delicious.
doubled the recipe for the sauce. Added spinach to the sauc3e and added the scallops after having broiled them. Poured mixture over fresh linguine. Delicious!
We really enjoy this easy dinner. We double the sauce and cook shellfish (have used scallops and shrimp) right in the sauce. Then we toss linguine or angel hair with it.
It was easy fast and really tasty. I had to use cooking wine, good wine would have made it even better. I’d also do more than one half lemon. I didn’t have shallots, used red onion. With all my “next times” it was still great!
I subbed low sodium veggie broth for the chicken broth. I also pan seared the scallops rather than using the oven. I spray the pan with olive oil, then brush the scallops with olive oil & add a few shakes of salt & pepper. I sear for 2 mins at medium high heat, then flip them & brush with oil again & salt & pepper. After another 2 mins., they’re done. I then added them to the broth, which I had kept on the back burner at low heat.
I subbed low sodium veggie broth for the chicken broth. I also pan seared the scallops rather than using the oven. I spray the pan with olive oil, then brush the scallops with olive oil & add a few shakes of salt & pepper. I sear for 2 mins at medium high heat, then flip them & brush with oil again & salt & pepper. After another 2 mins., they’re done. I then added them to the broth, which I had kept on the back burner at low heat.
I doubled the recipe and only had little bay scallops so I cooked them in the sauce instead of under the broiler. I cooked some fettuccine and added it to the pan for a few minutes before I served it. Delicious. I would make this again and again.
Delicious, easy, and mostly on hand once we had the scallops. I substituted sweet onion for scallions, and as I had 2 lbs of scallops I made the sauce x 4 as suggested by others. Found the sauce a little too strong with lemon, fixed the problem by adding 1/4 teaspoon baking soda/cup of sauce to tone it down to taste… will use add less lemon next time. Very large scallops took a couple extra minutes to cook through. Great recipe, Thank You!!
If I could give more stars, I would! Only changes, used a whole bulb of garlic, fresh chopped chives and beef stock since that’s all I had on hand. Doubled the recipe and threw in a pound of shrimp as well. Cooked seafood right in the pan. Served over spaghetti noodles. Happy family. Beautiful!
This was very good, quick, and easy. I’d def make this again.