*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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!
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
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.
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.
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!
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