Scallops with White Wine Sauce
Seared scallops are easy and versatile. Use a good non-stick pan that has a lid. For how to buy scallops or sauce ideas for serving, please read the post.
Servings: 4 servings
Calories: 213kcal
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
Calories: 213kcal | Carbohydrates: 7g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 925mg | Potassium: 424mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 182IU | Calcium: 16mg | Iron: 1mg