-
-
My review
Scallops with White Wine Sauce II
DEBIW
"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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 298 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 298 calories; 16 g fat; 7.8 g carbohydrates; 28.9 g protein; 99 mg cholesterol; 3124 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 212291 Ratings
-
-
-
-
-
Most helpful positive review
1/9/2008
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 ...
Most helpful critical review
11/6/2007
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 origi...
Most helpful
Most positive
Least positive
Newest
1/9/2008
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 ...
2/5/2007
This was very good and I suspect not only for scallops but for any seafood. I doubled the sauce and will use it again. Very happy with the amount of tartness for the sauce. Did not have any...
7/23/2006
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 abo...
11/26/2007
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 wi...
10/3/2007
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 in...
10/29/2007
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 an...
6/11/2006
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 r...
3/7/2004
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!
12/31/2010
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!