Scallops with White Wine Sauce

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  • Level: Easy
  • Yield: 2 servings
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1 tablespoon unsalted butter

1/2 cup shallot, finely chopped

1 cup dry white wine

2 tablespoons white wine vinegar

1/4 cup heavy cream

1 tablespoon finely chopped parsley

Salt and pepper

1/2 pound fresh sea scallops


  1. In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.
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