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.

DEBIW
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven broiler.

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  • 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

297.7 calories; 28.9 g protein; 7.8 g carbohydrates; 99.1 mg cholesterol; 3123.6 mg sodium. Full Nutrition

Reviews (222)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2008
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 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 More
(173)

Most helpful critical review

Rating: 3 stars
11/06/2007
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 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 More
(10)
304 Ratings
  • 5 star values: 201
  • 4 star values: 76
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
01/09/2008
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 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 More
(173)
Rating: 5 stars
02/05/2007
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 shallots on hand and it was too damn cold to go get one, so I used red onion and some extra garlic instead. Well done recipe. I used some blackening seasoning on the scallops with some garlic pepper and pan seared mine in a bit of olive oil and butter. This will be made again in my home w/o question. Read More
(90)
Rating: 5 stars
07/23/2006
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 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! Read More
(73)
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Rating: 4 stars
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 wine before adding the other ingredients. i used a very dry white Italian table wine which gave the sauce a lovely subtle piquant flavour. Read More
(45)
Rating: 5 stars
10/03/2007
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 ingredients) and did not broil the scallops - I cooked them in the sauce. PERFECT! It was very very good. Served with angel hair pasta. Read More
(43)
Rating: 5 stars
12/03/2007
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 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! Read More
(27)
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Rating: 5 stars
06/11/2006
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 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! Read More
(19)
Rating: 4 stars
03/07/2004
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! Read More
(15)
Rating: 5 stars
01/05/2011
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! Read More
(14)
Rating: 3 stars
11/06/2007
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 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 More
(10)