This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
24 scallops
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

354 calories; protein 10.8g 22% DV; carbohydrates 2.5g 1% DV; fat 33.1g 51% DV; cholesterol 108mg 36% DV; sodium 269.4mg 11% DV. Full Nutrition

Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2006
The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 1/2 C chicken broth and only 2 T butter. I think the key here is to let the sauce simmer for about 20 minutes to allow the flavors in the sauce to blend. My husband and nephew were fighting for the scallop. The sauce was also excellent over the brown rice I served. Thanks for another keeper! Read More
(97)

Most helpful critical review

Rating: 2 stars
05/25/2003
I'm not sure what went wrong but I had to substitute half and half for the heavy cream and it curdled the instant it hit the white wine and vinegar mixture... smelled horrible! Next time I'll stick to the recipe ingredients! Read More
(46)
138 Ratings
  • 5 star values: 91
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 8
Rating: 5 stars
05/08/2006
The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 1/2 C chicken broth and only 2 T butter. I think the key here is to let the sauce simmer for about 20 minutes to allow the flavors in the sauce to blend. My husband and nephew were fighting for the scallop. The sauce was also excellent over the brown rice I served. Thanks for another keeper! Read More
(97)
Rating: 2 stars
05/25/2003
I'm not sure what went wrong but I had to substitute half and half for the heavy cream and it curdled the instant it hit the white wine and vinegar mixture... smelled horrible! Next time I'll stick to the recipe ingredients! Read More
(46)
Rating: 5 stars
01/10/2004
This recipe was absolutely DELICIOUS!!! I used 4 Tbsp Butter instead of 3/4 cup on the recommendation of other reviewers, and it was perfect. I also added 2 large cloves garlic (crushed and minced) and a pinch of Rosemary. This is so very simple make, yet it tastes so Gourmet! Will be making again VERY soon! Read More
(41)
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Rating: 5 stars
06/23/2003
The sauce is delicious. Needs garlic salt and pepper for more flavor. Read More
(24)
Rating: 5 stars
03/19/2004
Great sauce. I seared the scallops in a cast iron pan with the oil then removed and let them finish baking in the oven. I then added the wine and deglazed the pan and added the rest of the ingredients. I only used one tbsp of butter and next time I will also cut the heavy cream to 1/4 cup. The scallops were tender and the sauce was great. Thank you Read More
(19)
Rating: 4 stars
06/29/2003
The white wine vinegar gave this sauce a unique and delicious flavor...I made it with scallops and would not hesitate to use it on shrimp and vegetables...Also I cut the butter down to two tablespoons for cholesterol purposes...the sauce was till good. Read More
(18)
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Rating: 5 stars
01/11/2006
I really liked this sauce. I made it more of a Seafood pasta type sauce by adding fresh chopped Garlic Garlic powder Old Bay seasoning and Parmesan cheese. I made this with Shrimp instead of scallops for my boyfriend (I love all seafood so it doesn't matter to me). Next time I will add more wine and less vinegar. Very tasty. I think that the amount of butter called for was perfect for me. If you play with this recipe and make it your own it'll be a winner. Read More
(16)
Rating: 5 stars
01/18/2003
This is an amazing recipe! I made my husband these scallops with steak and veggies on the size for his birthday. A 'surf n turf' kind of thing. It was an incredible dinner! This sauce is so delicious! Read More
(15)
Rating: 5 stars
12/14/2010
Loved it! Did not read others reviews but used the recipe as a base and tailored to our tastes. Dried the scallops very well seasoned with salt pepper garlic. Pan seared really quick and finished in the oven. Didn't use any vinegar in the sauce just wine but added some crushed garlic white pepper and sage and not as much butter. Our company thought they were in a restaurant! Read More
(13)