Scallops in white wine sauce are a simple yet elegant dinner that comes together in minutes. Big sea scallops, also known as diver scallops, are a true seafood delicacy-tender, buttery, and perfect for pairing with a light, flavorful sauce. With the right technique and pan, you can achieve a golden, restaurant-quality sear at home. Let me show you how to make this easy, impressive dish that you'll make again and again.
Scallops are naturally sweet and tender, and when seared properly, they develop a beautiful golden crust while staying buttery inside. The white wine sauce adds a light, flavorful touch, enhancing the dish without overpowering the delicate scallops. Best of all, this recipe comes together in minutes, making it perfect for both weeknight meals and special occasions. Serve with crusty bread, pasta, rice, and a simple salad to complete the meal.
Jump to:
Why You'll Like This Recipe
- Searing scallops is easy.
- It's a fast recipe.
- The white wine sauce is terrific and this technique lends itself to other sauces.
For another easy scallops dish try this scallops with vegetable and pasta or scallops with Hoisin glaze.
Recipe Ingredients
- Scallops: Buy the biggest scallops you can, often called dry or dry-packed scallops. Buy by weight or by piece. Frozen scallops work too, but they must be thawed then thoroughly patted dry before cooking for a good sear.
- White wine: Buy dry white wine such as a chardonnay or sauvignon blanc. I use the small airline-sized bottles to cook with.
- Butter: Use unsalted butter for control.
Please see the recipe card for measurements, salt and pepper.
Chef's tip on buying scallops: When purchasing scallops choose "dry" scallops and ask if they have been treated. Avoid scallops treated with a phosphate solution. A brilliant white color is often a giveaway. Not only do you pay for water weight, they don't taste as good or brown as well. Scallops should smell fresh and clean like the ocean, not fishy. If fresh or thawed, scallops are best cooked within a day of purchase.
Substitutions and Variations
- No wine? Use low-sodium chicken broth or water plus a squeeze of lemon juice.
- To make dairy free, swap butter with olive oil for a lighter option or ghee for extra richness, or use a non-dairy butter.
- Add fresh finely chopped thyme, parsley, or chives for a bright, aromatic finish.
- For a citrus twist, add lemon zest or orange zest for a flavor contrast.
- For a creamy white wine sauce, stir in a splash of heavy cream or crème fraîche for a richer texture.
For another scallops recipes, try these scallops wrapped in prosciutto and grilled.
Recipe Instructions
Prep Work
A good non-stick pan makes searing scallops easy. Check your non-stick pan before using, because if it's scratched and the coating is flaking, it's not safe to use. Toss it and invest in a new one, a non-toxic one.
Unwrap the scallops and allow them to sit on the counter for about 30 minutes to get the chill off. Check to see if the abductor muscle (the ''foot") is still attached. If it is, remove it. It's chewy and not nice to eat. Some stores remove it for you. Dry the scallops with a paper towel.
Searing Scallops
Sprinkle the scallops sea salt and black pepper. Add a teaspoon of oil and heat the pan over medium heat until hot. Place the scallops in a single layer in the pan and don't crowd them. They should sizzle when they hit the pan which tells you the pan is hot enough.
Allow a golden crust to form. This will take a few minutes. Don't disturb the scallops while they are searing. Watch your heat and turn down if needed. You don't want them to burn.
After the golden crust develops, turn scallops over and add the wine. Quickly place a lid on and turn the heat to low. Scallops will steam finish in about 1-2 minutes.
When done, scallops will still be slightly opaque in the center. Don't worry about them being under-cooked as they cook quickly and you don't want them over-done.
For the white wine sauce, add 2 tablespoons of unsalted butter to the pan right at then end and let it melt in. Remove the scallops to serving plates or shallow bowls, swirl the butter and wine together, and pour over the scallops.
Serving Suggestions
Seared scallops with white wine sauce are nice served over rice, angel hair pasta, mashed potatoes, or quinoa. I often serve them over risotto.
Add a side green salad or green vegetable such as roast asparagus or steamed broccoli.
Recipe FAQs
Pat the scallops completely dry before cooking. Use a hot pan with a thin layer of oil or butter. Don't move them for 1.5-2 minutes per side. Let them develop a crust before turning.
Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines, as they can overpower the delicate scallop flavor.
If your scallops are rubbery, they are over-cooked. They cook quickly! When done they will be slightly opaque in the center. Don't worry about them being under-cooked. They take just minutes to cook.
More Easy Seafood Recipes
Love seafood but are nervous about cooking it? Let me show you how easy and delicious it is with these recipes.
Did You Make This Recipe?
If you make scallops with white wine sauce, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Scallops with White Wine Sauce
Equipment
- 8" - 10" Non-stick pan depending on how many you're cooking
Ingredients
- 1 ¼ - 1 ½ pounds large sea scallops 3-4 scallops per person if really big ones
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon olive oil or avocado oil
- ⅓ cup white wine, light broth or water
- 2 tablespoons unsalted butter
Instructions
- Pat scallops dry. Season top and bottom with salt, pepper, and granulated garlic. Add oil to a non-stick pan and heat over medium heat. When hot, place the scallops in a single layer in the pan. Allow scallops to cook until a golden brown crust forms, then turn carefully with tongs.
- Pour in the wine, cover with a lid immediately and turn heat to low. Cook scallops another 1-2 minutes. Scallops will be slightly translucent in the center when done. Do not over cook them.Remove scallops to the plates or bowls and swirl the butter into the hot wine until melted, then pour over the scallops. Sprinkle with additional salt and pepper if desired.
Notes
- No wine? Use low-sodium chicken broth or water plus a squeeze of lemon juice.
- To make dairy free, swap butter with olive oil for a lighter option or ghee for extra richness, or use a non-dairy butter.
- Add fresh finely chopped thyme, parsley, or chives for a bright, aromatic finish.
- For a citrus twist, add lemon zest or orange zest for a flavor contrast.
- For a creamy white wine sauce, stir in a splash of heavy cream or crème fraîche for a richer texture.
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Debbie says
I've never been able to find "dry" scallops (I bet most of us can't), but you can still get very good results if you gently press the liquid out of them between paper towels and then allow them to rest, uncovered, in the fridge for 30 minutes or so. Sear in the pan over medium high heat, but don't add any more liquid and don't steam, just turn to sear the second side. They really do cook up so quickly! My favorite! If I ever find the "dry" scallops, I'm going to try your recipe! 🙂
Sally says
Hi Debbie. Don't worry about finding "dry" scallops. Use this on whatever scallops you buy. It is a term some markets use, like diver scallops, sea scallops, kind of gets confusing. Actually, I took that term out of the post so as not to confuse people. Thanks. Adding the wine to steam finish is just another way of cooking them and they taste great. And yes, they do cook quickly! Sounds like we are fellow scallop lovers!
Madonna/aka/Ms. Lemon says
Great post Sally. Did you get these at Santa Monica Seafood?