Creamy White Wine Scallops
Last Updated on July 2, 2022 by Team HH
Seafood has a way of seeming intimidating to cook. In reality, all you need is a bit of time, patience and technique and it becomes such an easy staple that you can whip up in no time! These scallops are no different. This recipe will undoubtedly become a new favorite in your repertoire, and you will be proud to make this for a simple weekday dinner or even whip this up for special occasion like a birthday, anniversary or Valentine’s day! Make sure to tag me on Instagram and Facebook @thebitewithjackie when you make this dish and share a picture with me! I love seeing your remakes!
Ingredients:
1 lb raw scallops, patted dry to remove any excess moisture
2 tablespoons olive oil
5 cloves garlic, minced
1 bunch parsley, chopped fine
2 tablespoons flour
1 ¼ cups dry white wine
¼ cup heavy cream
4 tablespoons unsalted butter
Zest of 1 lemon and tablespoons of juice
Salt and pepper to taste
Directions:
Pat the scallops dry with a paper towel to absorb any excess moisture. Season both sides of the dry scallops with salt and pepper and set aside on a plate.
Add the olive oil to a large, nonstick skillet and heat on medium high. Once heated, add the scallops, don’t move them once they’ve been added, and cook for 2-3 minutes per side to develop a sear on both sides. Remove and set aside on a plate.
Add in the garlic and a bit of the parsley, cook till fragrant about 30 seconds. Add in flour and stir to cook out the raw flour taste – about 30 seconds to 1 minute. Add in the wine and let it reduce about halfway. Add in the butter and cream, stir and let it cook until a velvety sauce is achieved. Add in the lemon juice and zest, stir then add the scallops back in. Let the scallops sit in the sauce for 1-2 minutes to finish cooking through. Remove from heat and serve over pasta, mashed potatoes, polenta or with some crusty bread! Sahtein & Enjoy!
Creamy White Wine Scallops
Ingredients
- 1 lb raw scallops patted dry to remove any excess moisture
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 bunch parsley chopped fine
- 2 tablespoons flour
- 1 ¼ cups dry white wine
- ¼ cup heavy cream
- 4 tablespoons unsalted butter
- Zest of 1 lemon and tablespoons of juice
- Salt and pepper to taste
Instructions
- Pat the scallops dry with a paper towel to absorb any excess moisture. Season both sides of the dry scallops with salt and pepper and set aside on a plate.
- Add the olive oil to a large, nonstick skillet and heat on medium high. Once heated, add the scallops, don’t move them once they’ve been added, and cook for 2-3 minutes per side to develop a sear on both sides. Remove and set aside on a plate.
- Add in the garlic and a bit of the parsley, cook till fragrant about 30 seconds. Add in flour and stir to cook out the raw flour taste – about 30 seconds to 1 minute. Add in the wine and let it reduce about halfway. Add in the butter and cream, stir and let it cook until a velvety sauce is achieved. Add in the lemon juice and zest, stir then add the scallops back in. Let the scallops sit in the sauce for 1-2 minutes to finish cooking through. Remove from heat and serve over pasta, mashed potatoes, polenta or with some crusty bread! Sahtein & Enjoy!
