Grilled Scallops with White Wine Sauce

    30 minutes

    Fresh scallops are grilled and served with a creamy white wine, eschalot and butter sauce.

    158 people made this

    Serves: 6 

    • 3 tablespoons white wine
    • 3 tablespoons white wine vinegar
    • 1 to 2 eschalots, finely chopped
    • 1/2 cup (125ml) thickened cream
    • 150g butter, cut into cubes
    • 24 scallops
    • 1 tablespoon olive oil
    • salt and freshly ground black pepper to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a medium saucepan, combine white wine, wine vinegar and eschalots. Cook until liquid is almost evaporated. Stir in double cream and boil until reduced by half. Stir in butter 1 cube at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
    2. Preheat oven grill for medium heat without the tray.
    3. Brush scallops with olive oil and sprinkle with salt and pepper. Place on tray under preheated griller, cook for 2 minutes on each side, until scallops are opaque with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops for a starter or top with 6 for a main meal.

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    Reviews in English (113)


    Made it healthier. The white wine vinegar gave this sauce a unique and delicious flavour...I made it with scallops and would not hesitate to use it on prawns and vegetables...Also, I cut the butter down by half for cholesterol purposes...the sauce was still good.  -  29 Sep 2008


    The sauce is delicious. Needs garlic, salt and pepper for more flavour.  -  29 Sep 2008


    Used different ingredients. The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 100ml chicken stock and only 30g butter. I think the key here is to let the sauce simmer for about 20 minutes to allow the flavours in the sauce to blend. My husband and nephew were fighting for the scallops. The sauce was also excellent over the brown rice I served. Thanks for the great recipe!  -  29 Sep 2008