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.
This recipe was awesome! I doubled the amount of sauce and just used a mayan onion I had in the house. I cooked the scallops write in the pan with the sauce, then added linguine, a package of baby spinache, and feta cheese. I covered it for a few minutes to wilt down the spinache, added a little crushed red pepper, gave it a toss, and it was to die for! My husband says best thing I've ever made, so will definitely make it again. Thanks so much!
Read MoreIt was ok. Not great...not bad...just ok. I did this recipe twice...once using small scallops and once using big scallops...USE THE BIG SCALLOPS. It is much better and I used a Riesling originally but use a Chardonnay it has a better flavor. There was wayyyy too much "lemon" taste so I would really suggest using less. That's it.
Read MoreThis recipe was awesome! I doubled the amount of sauce and just used a mayan onion I had in the house. I cooked the scallops write in the pan with the sauce, then added linguine, a package of baby spinache, and feta cheese. I covered it for a few minutes to wilt down the spinache, added a little crushed red pepper, gave it a toss, and it was to die for! My husband says best thing I've ever made, so will definitely make it again. Thanks so much!
This sauce was totally delectable. I literally licked the pan when done! I used Chardonnay wine and added an extra garlic glove to the sauce. My scallops were huge, so I had to broil them about 4 minutes per side. I served them alongside crabcakes, green beans and a cucumber and tomato salad tossed with olive oil and red wine vinegar. Awesome dinner!
excellent recipe! i read through the other reviews before trying it, and found good advice re: doubling the sauce, cooking the scallops in the skillet with the sauce, and reducing the white wine before adding the other ingredients. i used a very dry white Italian table wine which gave the sauce a lovely, subtle, piquant flavour.
Thanx to the many great reviews/suggestions, mine came out perfect. I doubled the recipe, I used onion instead of shallots, I used Chardonnay (reducing it first before adding the rest of the ingredients), and did not broil the scallops - I cooked them in the sauce. PERFECT! It was very very good. Served with angel hair pasta.
I just started cooking and I tried this on Valentine's day of 2006 and it was the biggest hit I've had so far. Since then I make it every couple weeks. It is our favorite way to make scallops and you won't find a better sauce in any restaurant. Plus, I use the sauce for other fish recipes too. If you're conscious of calories and fat- Once, I accidentally forgot to add the butter and it was still great. I use margarine anyway. Haven't tried it with real butter yet but I bet it's even better!! You have to try this!
This is a great recipe. My wife and I were looking for a new way to prepare some scallops we purchased, and this worked great. Not too rich, but flavorful enough to spark us to add it to our regular rotation. We served them over a bed of angel hair pasta, and with a fresh mixed greens salad w/ balsamic vinagrette. A great combination. Thanks!
We enjoyed this, but for me it was just too much wine, overpowering. Next time I will adjust this more to our taste, more butter, less wine, more shallots. Thanks for the great idea!
This was excellent. We made if for our New Year's Eve dinner and weren't disappointed. We ate it over fettucine noodles. Thanks so much for the excellent recipe!
This was a very good recipe after making alterations per others' reviews--sear scallops in the pan, remove, build the sauce (reduce wine first, then add other ingredients), then throw the scallops back in to finish. Nice, fast dish. I served it with shrimp risotto, but I think doubling the sauce and using pasta would be great.
I was looking for a great light sauce to mix with pasta and this recipe was great! I just used the sauce recipe, but am going to try it with scallops next time!
It was ok. Not great...not bad...just ok. I did this recipe twice...once using small scallops and once using big scallops...USE THE BIG SCALLOPS. It is much better and I used a Riesling originally but use a Chardonnay it has a better flavor. There was wayyyy too much "lemon" taste so I would really suggest using less. That's it.
EXCELLENT RECIPE! Altho I did not use the broiler, it is just too hot here in Tucson. I doubled the sauce, used a high-quality dry chardonnay, added MUCH more minced garlic, added the butter immediately, but no olive oil and simmered it for about 5 minutes...THEN put my giant scallops right into the large iron skillet! They took about 3 minutes per side to gently poach them. I served them with pasta, placing the scallops on top with a sprig of parsley and poured the sauce on top. It was delicious with a very delicate wine flavor, as I simmered it long enough for the alcohol to dissipate. I also used my own roasted chicken broth flavored with only onion and garlic (no carrots, celery, etc.) I would use this sauce with shrimp too, but take my advice and have some crusty toasted bread on hand to get every delicious drop in your mouth or you will be literally licking the plate! Thanks to Debi for the great recipe, this is my go-to sauce for scallops and shrimp when I can wrangle them away from my husband and his grill! Also, freshly ground black pepper and freshly ground sea salt were added at table rather than in the sauce, as the salt tends to toughen delicate seafood cooked in sauces. You could also provide a lemon-quarter on the plate.
Thought I needed more, but didn't really. Delicious, but very rich. Will make this again.
Made the sauce as is but instead of scallops I used fillet of sole and 10 good sized shrimps and cooked it all in the sauce - wonderful flavour - will be making this again. Thanks
My favorite way to make scallops. I do step 2 of the recipe, cook the scallops in the sauce, put them aside. Add spinach and cooked pasta, toss. Serve with scallops on top! Love it!
I simmered the scallops in the sauce. It is fantastic! Make sure you check your scallops. Sometimes the scallops come with a little flap on the side that needs to be taken off before you start cooking. It is the piece that connected the scallop to the shell and it tastes really bitter if you bite into it. If you had a bad tasting scallop- give it another shot. This could be the reason and it is easy to fix!! The flap just tears right off!
While on vacation in Washington..we wanted to make our favorite McCormick and Schmicks garlic scallops...but we didn't feel like buying all the ingredients. So, we looked up this one and had everything we needed. We doubled the recipe for everything except the lemon and the butter. We stuck with the normal amount of lemon and used about 2/3 of a stick of butter. It came out perfect. We went through a whole loaf of crusty rosemary bread in the process. We had plain old steamed green beans with it, which worked out perfect as well. This recipe is terrific. It's got the perfect amount of richness and the nice tang from the lemon. We got 14 good sized scallops and wished we had more. This is a perfect holiday meal. We may make this again X-mas eve as we always have seafood that night. Really easy to make..the most time consuming part is chopping the garlic and shallots. Oh...we did use about 4 cloves of garlic..so we put in 4x the amount of that...and more wouldn't have hurt...heck..more shallots or even some chipolini onions wouldnt hurt either. World class recipe here...restaurant quality.
We double the sauce, then use it over angel hair pasta with salmon. I saute the salmon with lemon pepper, then flake it onto the pasta. I also add sauted sliced mushrooms and halved grape tomatoes. Wonderful, simple sauce, thank you!
These scallops are incredible! My son asked for scallops as part of his birthday dinner, so I gave this recipe a try. I had a pound and a half of scallops so doubled the recipe. Like others suggested, I cooked the scallops in the sauce. We had several family members over for dinner, and they all went a little nuts over the scallops. It was a good thing we had bread for mopping up the sauce or people would have been licking their plates. This is something I will certainly make again.
I doubled the sauce recipe like others had recommended and then added a half a can of clams plus fresh raw shrimp and cook that in there. I seared the scallops in a hot pan separately and topped my angel hair pasta and sauce with the scallops!! It was to die for, definitely going to make it again!
The flavor of this sauce was really good, and probably would've been perfect had I just served it over scallops as was intended. However, I tried doubling the recipe and serving over pasta as well, as some suggested, and was not pleased. Too thin as a pasta sauce, I think, but great on scallops!
This recipe is definitely good, but very, very lemony. I doubled it and actually thickened it with a bit of cornstarch in the end, then served over basmati. I would definitely make this again, just with half the amount of lemon suggested.
Very good recipe. I think it is much easier to cook the scallops in the sauce, plus it flavors the scallops very well and saves dishes.
It was fantastik-we added a little more garlic and used green onions in the place of shallots.
Excellent recipe. I doubled the sauce except for the lemon. I did not want it to overpower the dish. Served with angel hair pasta and baked asparagus.
I am sure it is amazing as posted, though I followed other reviewers by doubling the sauce ingredients and by reducing the Chardonnay alone before adding other sauce components. I also had on hand fresh sliced mushrooms that I added to the sauce. The reduction took a little longer due to the liquid from the mushrooms but it was worth it in the end. I chose to pan sear the sea scallops 2 minutes per side, removing then returning them back to sauce immediately after adding the butter to complete their cooking. I let them stand about 5 minutes before serving over pasta with mini baguettes and roasted asparagus. LOVE THIS RECIPE * THANKS FOR SHARING!!
Excellent!! Restaurant quality meal at home. It is very quick and easy to prepare. Add a baked potato and roasted asparagus and WOW you friends and family> :>)
Excellent recipe! I usually double the ingredients of the sauce. The broiling time may not be enough due to the size of the scallops. I broil them for the time indicated, then drop them into the sauce as it simmers to finish cooking the scallops. They tend to absorb some of the sauce as they simmer!
This was fantastic! Just delicious. I made it the second time "lite" substituting a lower-calorie butter spread called "Balade" (get it at Trader Joe's)and using fat free half-n-half (also at TJoe's.) It was still delicious and far fewer calories. Though if I was serving it to guests (and I will) I'd make it the full-calorie version.
One of my new fave recipes. I added crushed red pepper, doubled the sauce and actually cooked the scallops in the sauce, removed them, then finished the pasta in the sauce. Husband loved it!
Great recipe! I also double the sauce as many reviewers have suggested plus I add fresh parsley & crushed red pepper. I have served over whole wheat angel hair as well as long grain brown rice & prefer the rice since it absorbs more of this great sauce! This sauce has become a staple & works well with any type of seafood.
wonderful dish!! next time, i'll use a bit less lemon as the taste was a little overpowering, but the meal was wonderful! I served the scallops over fettuccine, big hit!
Used this as a sauce.. excellent! Only change was made the sauce exactly then at the end added 4 oz of crab meat. Put it over grilled Mahi. YUMMY!
Fantastic! I also doubled the sauce (better to have too much) and used chardonnay but only used 1/2 the butter called for and it was plenty. I used cod, shrimp, and scallops brushed lightly with olive oil, then lightly seasoned with salt, pepper, and old bay. Definitely a great sauce for any whitefish and shellfish. Will be making again soon! Served this with baked potato and steamed vegetable medley, but will try it with pasta next time.
I thought this recipe was good but would be best served over pasta and by doubling the sauce. I have had better scallop dishes but this was good. I would personally add some extra garlic to it as well.
Delicious! My only comment is that I had to broil the scallops a bit longer to get them slightly browned, maybe 3-4 minutes on each side. I served it with asparagus and fettuccine, and just poured the sauce all over everything. It was perfect!
These were an absolute hit at my party. I'm giving it a four because I added romano cheese over the top with breadcrumbs, and the flavour of the cheese really combined well with the sauce. I also used this recipe over haddock, and it was delicious as well.
This is a great recipe! Like others, I doubled the sauce measurements and used shrimp instead of scallops. I also added fresh mushrooms to the sauce. It was delicious!!!
A good dish. I made with shrimp and scallops. I had dredged them in bread crumbs and pan seared them. The shrimp tasted better with this dish! Next time, I will use only shrimp!
Really good. After scallops cook in the oven, add the juices left in the baking sheet to the sauce for added flavor.
This is a easy, Wonderful sauce! I substituted fresh lime juice for the lemon, which makes it more tangy. Also sweet onions work in place of the scallions. This is a keeper.
I'm giving this recipe 5 stars, mostly for the sauce. Other reviewers weren't kidding - it is unbelievably excellent! I can't remember enjoying the first bite of anything so much.
OMG! This was delicious. I wanted to make a surf and turf dinner so I decided to try this recipe and I was not disappointed. My husband loved it also. I followed the recipe to a "T". Next time I may add some additional ingredients, but it is fantastic as is.
I doubled the sauce recipe, added a handful of broccoli florets, and poured it over one pound of linguine (no seafood). Two thumbs up all around! Thanks =)
Excellent! I used the sauce over salmon with a side of garlic mashed potatoes. So good!
I used a savignon blanc for this recipe, and it turned out great. My husband raved about how tender the scallops were! I used frozen raw scallops from Costco, and let them defrost. They were delicious. I will use this recipe again.
So good and so simple! I added an extra garlic clove as well and went with the Chardonnay. I served it with linguini. Definitely going to make this one again.
LOVED the sauce, I was licking the plate afterward. I would definitely recommend this to anyone and will try the sauce with other types of seafood.
It was too lemony for my taste. Next time I'd cut the lemon juice by half and maybe add a bit more wine. Otherwise it was a nice sauce.
Pretty good sauce. Used 2 cloves garlic. Put sauce over sauteed bay scallops. Served over rice with herbs de Provence, recipe also from this site.
This was very good. I doubled the sauce as I was serving this over whole wheat pasta. A definate 'do'er again' for this family.
This was my first time cooking scallops and this dish turned out great! Love the rich yet light buttery sauce - served over linguine with a side of green beans - perfect dinner! I did double the sauce and used 1.5 pounds of scallops and thought that was a good ratio. Will definitely make this again - simple yet elegant!
This was amazing! My family ate every last bit. I had to double the recipe the second time I made it. I made more wine sauce and added brocolli crowns and put it on top of linguine with some parmesan cheese. Is a new favorite in my household!
Followed exactly...overwhelmed by butter taste. I didn't like it at all. Maybe it was my lack of cooking skills but I followed everything exactly...the taste was just completely off for me. I used fresh scallops bought at the deli and I served it with white rice.
This sauce is DIVINE! Quite zesty with the lemon. I doubled the sauce for one lb of scallops, thank goodness, or we would not have had enough. I also used a 50/50 percentage of wine to broth for more intense flavor. Have made it twice and family loves it!
Girl friend wanted to lick the plate ...and more..cant wait to try with other fish dishes....
Loved this sauce, light and perfect with angel hair pasta. I did use less butter and I pan seared the scallops. Will use again for seafood and pasta.
Excellent! I didn't have wine, so used more chix broth instead. Same with scallions, so more garlic. I thought the sauce could still have been just as delicious with less butter. Served on veggie pasta. YUM.
Love it! Really really good. Reduce the wine first before adding the rest of the ingredients, then further reduce. Other than that, and omitting the shallots I followed the recipe to a tee. YUM! I'm sure this would taste great with fish too.
Light and delicious. We used bay scallops instead of sea scallops and broiled for 1.5 minutes on each side. We served them on a bed of baby lettuce and added freshly shredded parmesan cheese on top.
Very nice sauce, I'll be making this again for sure!! The lemon in the recipe really stands out.
Five stars for the wine sauce ..totally delicious. I didn't broil my scallops I did bake them with a crumb topping (recipe from this site "awesome baked sea scallops")but this sauce intrigued me so I used it and followed the baking and crumb directions from the other recipe. Very delicious combo. Will keep this sauce in the recipe bank!
I actually was just looking for a good sauce base I could use for various dishes. I haven't even tried this with scallops yet but it sounds delish!!!! I also just used an onion and doubled the ingredients. Quick and yummy! I served with chicken and pasta.
Delicious sauce!!! I used a White Zin so my shallots came out pink and the sauce had a nice sweet touch which complimented the scallops well! I doubled this recipe because I had double the scallops, but ended up with a lot of leftover sauce. I didn't make rice or pasta, so it definitely would have been better if I could have had something to soak up that delicious sauce so it didn't go to waste! Delicious recipe! :-)
I gotta say, that was kinda bland for me. I was surprised given all the rave reviews. I followed the recipe exactly except that I doubled the sauce like people suggested, then pan seared the scallops before cooking them in the sauce. Maybe I didn't reduce it enough, but it just didn't have a lot of flavor for me. I'll try it again, though.
Very easy to make, so easy that you can't go wrong... (plus anything with this much butter tastes good!) Have it with dinner rolls to sop up the extra sauce.
I would rate this a 5 but I changed it somewhatl WhatI made was delicious. I tripled the sauce when making dinner for my husband only. I added juice of 1/2 lemon and it was tart. Next time will eliminate the lemon. I cooked the scallops in the sauce before cooking the sauce down. I then took out scallops, added the butter and cooked til somewhat thick. I used regular onions and cut up some tomatoes to put on top as well as cheese.
I am in absolute love with this sauce and have made it several time times now. I didn't change anything about it, it's perfect just the way it is.
OUTSTANDING! My husband said the scallops were better than any scallop he'd had at any of the fine restaurants he'd been to! Thanks for sharing your great recipe! :)
This was very tasty. It was a nice, simple sauce to use over a delicate fish. I did use less butter and it was just fine.
This was excellent! Made double the sauce and used a heaping T of shallots and 4 cloves of garlic. Instead of scallops I put a pound of lobster meat in to the pan of sauce for about 5 minutes. I'm tucking this one away as a recipe for company!
WOW! This was easy and just incredible! The wine really makes the flavor pop. I only had cooking sherry and that came out great. Also I used onion instead of shallots. I added cooked pasta to the pot and mixed everything together. Awesome and much more filling. My only suggestion is to make a lot extra. I made enough for 2 meals, but my family downed it all in ONE!
Yummy. Definitely will be making again. Cooked some noodles and sauteed some mushrooms while I was cooking this and then tossed it all together and served. My husband loved it!
Excellent! One of our favorite meals now. I did not use chicken broth (why do you need chicken flavor with seafood) and seasoned the scallops with Old Bay ; otherwise, I followed the recipe closely.
Love, love, love this recipe. I used salmon instead of scallops and added a can of chopped clams to the sauce. I also pan seared the salmon first before adding it back to the sauce to simmer. Once the salmon was done I flaked it and served it over linguine. For those concerned about the intensity of the lemon, add half the amount and adjust at the end of the cooking process if needed. I also added a little dill to enhance the flavor.
Delicious, but if you cook the scallops in the sauce you end up with the garlic being on the burner too long and getting burnt. Next time I'll wait to add the garlic till closer to the end.
This was so good! I placed some fresh spinach in the sauce, right before serving. It was marvelous.
I was not fond of this recipe! The scallops tasted boring to me. I followed the recipe to a tee, but I think that it is just that I prefer a creamy sauce with scallops!
I loved adding the Spinach to the sauce, which I also reduced. I omitted the butter and added a bit more Chicken Broth ad used Olive Oil which is healthier. It was wonderful!!
Excellent!! Made sauce as directed but doubled it to serve over angel hair pasta. Did quickly brown the scallops before adding to sauce. WOW!
Hub RAVED over this! This is awesome! Added just a bit more wine than recipe called for, added more flavor! Thank you so much!
I thought this was good but not great. The sauce didn't give the scallops that much flavor. However I would take this any day over a sauce that overpowers the taste of the scallops. I will try making this again though and marinating them in the sauce first. I think that might help.
Easy, but lacking in superb taste. I wonder what marinating the scallops for an hours would make them taste like?
This is an excellent sauce. I cooked the scallops longer than the recipe said as they did not seem done. The sauce and scallops with pasta was EXCELLENT.
The sauce is wonderful!!! Quick and easy to make. To really dress up the dish, I used large bay scallops. I then seared them with a blackening seasonong, in a pan rather than putting them in the oven. I served over a bed of spinach linguine and it was a restaurant quality dish for sure! Will make again and try with some other types of seafood and variations.
I have made this several times, I double the sauce recipe and serve it over spring greens. very impressive. thanks :)
this recipe was great, I decrease the wine and seared the scallops in butter first before the broiler then deglazed the pan and added this to the sauce. My husband is not a gravey/sauce man but did enjoy this.
This recipe is absolutely delish! I added a few things that took it over the top. I used large scallops, not the teeny bay kind. I also doubled the sauce & added a whole bag of fresh spinach and some sliced mushrooms then served it all over fettuccine. AWESOME!
