Pan Seared Scallops With White Wine Reduction Recipe 465

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SAVORY SEA SCALLOPS IN WHITE WINE SAUCE



Savory Sea Scallops in White Wine Sauce image

This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!

Provided by polly salama

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
1 1/2 lbs sea scallops
2 cups dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons minced parsley
fresh ground pepper

Steps:

  • Heat oil in heavy skillet over high heat.
  • When oil begins to smoke add scallops.
  • Sear each side for one minute or until each side is golden brown.
  • Add 1/2 cup of wine and lower heat to medium.
  • Simmer for 2 minutes.
  • Remove scallops from pan.
  • Add remaining wine and lemon juice,and garlic.
  • Bring to a boil and reduce by half.
  • Add butter, parsley and season with pepper.
  • Place scallops on a plate and smother with sauce.
  • Serve.

PAN-FRIED SCALLOPS WITH WHITE WINE REDUCTION



Pan-Fried Scallops with White Wine Reduction image

I learned the art of wine reduction from a cooking class...the flavor is fabulous! Despite the fancy title, pan-fried scallops are easy to prepare. -Katherine Robinson, Glenwood Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

2 pounds sea scallops
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
WHITE WINE REDUCTION:
1/2 cup white wine or chicken broth
1/3 cup orange juice
1/4 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 garlic clove, minced
3 tablespoons cold butter, cubed

Steps:

  • Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic. Bring to a boil; cook and stir until reduced by half, 2-3 minutes. Remove from the heat; stir in butter until melted. Serve with scallops.

Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 524mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

PAN-SEARED SCALLOPS WITH WHITE WINE REDUCTION RECIPE - (4.6/5)



Pan-Seared Scallops with White Wine Reduction Recipe - (4.6/5) image

Provided by bodanzarama

Number Of Ingredients 7

10 sea scallops
Salt and black pepper
1 tablespoon vegetable oil
1 1/2 tablespoons shallots, minced
1/4 cup white wine
1/2 teaspoon Dijon mustard
1/2 tablespoon butter

Steps:

  • The first thing to keep in mind when pan-searing scallops is that everything happens very fast so have all ingredients prepared and tools at the ready. The second thing is understand the needs of the scallops. They need to be dry. Whether you purchased them fresh or thawed them from frozen, pat them dry with paper towel before searing. If you patted them dry then went off and prepared other things before searing, pat them dry again. Right before you put them in the pan, season them with salt and pepper. They need hot oil. Use an oil with a high enough smoke point (not olive oil). I used vegetable oil. A thin layer covering the entire bottom of the pan will do. Medium-high heat will do the job but be patient and let that oil get hot. Look for the oil to shimmer then right after that come the faintest wisps of smoke. That's your signal. Gently place the scallops in the pan. They need their personal space. Even if you have to sear in two batches, keep space between the scallops. Crowding them will result in steaming them. They need their privacy. Once they are in the pan, leave them alone. Don't walk away but don't shake the pan or pick them up every five seconds. Let them sear. They need to get gone soon. About a minute later you will see the edges of the bottoms begin to brown. Using tongs, lift one a bit to see if the bottom is nice and golden brown and crispy. If so, turn over all of them. If not, set it back down and wait a few more seconds. Once all of them are flipped, give them about a minute on the second side, if that, then get them out of that pan. Set them aside and quickly make the reduction in the same pan. REDUCTION: Once you have removed the scallops from the pan. Reduce the heat to just above low and set the pan off heat. Add the shallots and begin moving them around and removing any good bits form the pan. Please take care because that pan is still hot and things might sputter. Add the wine and continue to stir. Return pan to heat. Add mustard and butter and continue to let the whole thing reduce while you keep stirring to incorporate everything to a lovely smoothness. Drizzle the reduction over the scallops and serve immediately. See, that was easy. And isn't it delicious? Now go teach all of your friends.

PAN SEARED SCALLOPS WITH A TOMATO AND WHITE CHOCOLATE BEURRE BLANC



Pan Seared Scallops with a Tomato and White Chocolate Beurre Blanc image

Provided by Kelsey Nixon

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil
2 large shallots, chopped
Kosher salt
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup white wine vinegar
3/4 cup heavy cream
1 1/2 sticks unsalted butter, cut into small pieces
1/4 cup fresh lemon juice
2 ounces white chocolate, such as Ghiradelli, broken into pieces
1 tablespoon canola oil
12 large sea scallops, muscles removed from sides if needed
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter
Fresh pea tendrils
Chopped tomatoes
1/2 lemon, juiced
Olive oil
Kosher salt and freshly cracked black pepper

Steps:

  • For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes. Add the tomato paste and cook 1 to 2 minutes, stirring to combine. Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
  • Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes. Strain the sauce into another warm saucepan over low heat. The sauce should remain warm, but never hot, or the sauce will break. On low or no heat, whisk in a few pieces of the butter at a time. Wait until each addition is incorporated before adding more butter. Once all of the butter is incorporated, add the lemon juice and combine. Set aside in a warm spot to hold. Just before serving, whisk in the white chocolate.
  • For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet. Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet. Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize. Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
  • Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.

SCALLOPS WITH WHITE WINE SAUCE II



Scallops with White Wine Sauce II image

White wine, butter, and shallots make a great sauce for scallops. This is easy and non-creamy for those that don't like cream sauces.

Provided by DEBIW

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup chicken broth
¼ cup white wine
½ lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
¼ cup butter
1 pound sea scallops
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat the oven broiler.
  • In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
  • Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  • Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g

PAN-SEARED SCALLOPS WITH TARRAGON WHITE WINE SAUCE



Pan-Seared Scallops With Tarragon White Wine Sauce image

This is one of those elegant meals that are simple and quick to make. If you are using frozen scallops thaw first. The oil should be hot before adding the scallops to keep them from sticking to the pan. Don't turn the scallops to soon or they will stick and tear. Only turn once when they are cooking otherwise the meat will dry out. Found this in Canadian Living.

Provided by heather in Ont

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 11

16 medium sea scallops (approx 8 oz.)
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 tablespoon butter
1 shallot, minced
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/3 cup dry white wine
1/4 cup whipping cream, 35%
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh chives, chopped

Steps:

  • Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
  • In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
  • Tarragon White Wine Sauce:.
  • In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
  • Add wine; cook, stirring until reduced by half, about 2 minutes. Add cream; cook, stirring until reduced by half, about 3 minutes. Stir in tarragon and chives. The sauce is ready when it coats the back of a spoon.
  • Return scallops to pan; heat through.

Nutrition Facts : Calories 177.7, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.9, Sodium 232.2, Carbohydrate 7, Fiber 0.2, Sugar 0.2, Protein 6.8

QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g

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