White Wine Scallops

    30 minutes

    If you don't like creamy sauces for seafood, try this white wine, butter and eschalot sauce for scallops.

    264 people made this

    Serves: 4 

    • 1/2 cup chicken stock
    • 1/4 cup white wine
    • 1/2 lemon, juiced
    • 1 tablespoon minced eschalot
    • 1 clove garlic, minced
    • 65g butter
    • 450g sea scallops
    • 1 tablespoon olive oil
    • salt and pepper to taste

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

    1. Preheat the grill.
    2. In a frypan over medium heat, mix the chicken stock, wine, lemon juice, eschalot and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
    3. Brush the scallops with olive oil and season with salt and pepper. Arrange on a baking tray.
    4. Grill the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

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    Reviews and Ratings
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    Reviews in English (214)


    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!  -  09 Jan 2008  (Review from Allrecipes USA and Canada)


    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.  -  05 Feb 2007  (Review from Allrecipes USA and Canada)


    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!  -  23 Jul 2006  (Review from Allrecipes USA and Canada)