Savory Sea Scallops in White Wine Sauce Recipe - Food.com (2024)

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photo by Diet It Up

1. I'm planning on making this for the first time tomorrow. Question - how long does it take the sauce to reduce down to half? And what do you do with the scallops while this is taking place? I'm afraid if you put them in the oven (even at low temp) they might start drying out, but if you just leave them on the counter waiting for the sauce, don't they get cold?

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   Karenlee #2

Reviews

1. added some asparagus, served over some small shell pasta, and we really enjoyed it. wish I'd noticed the suggestion of a little parm. I thought it was a lot of wine, but it made a very light and flavorful sauce. will make again.

   troyh

2. Scallop season just opened. I went out in search and ending up buying some from the market...so I got the big sea scallops rather than the little bay scallop which is what I would have found (had I found any!) This recipe really is easy. I wish I would have made a little more sauce but I'll up that next time (although I may have cooked it down a little too much waiting for the pasta to get ready - put the pasta on first, these scallops cook very quick). I served mine over seashell pasta. Would be great to top with a little parmesan cheese too. Thanks for the quick-n-easy recipe, polly salama.

   Laurita

3. Polly, these are wonderful scallops. I made the recipe, using 3 cloves of garlic and the rest as you directed. We were rewarded with an exceptional dish, full of flavor and a fabulous aroma. I would say gourmet for sure. Thanks for sharing this lovely recipe.

   Miss Annie

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4. Living off the coast of Maine, this was one recipe that I had to try! It had my taste buds working overtime while I was preparing it. I used fresh large sea scallops, and I dried them of by letting them sit on a paper towel then I patted them on the top too. They browned up nicely and were so sweet and tender. I served them with Lemon Risotto and asparagus roasted on the grill for one yummy meal. DH raved all week about how good it was. Great to serve for company but good any time for me!

   Maine E Ack

5. This was a delicious recipe. I like the consistency of the sauce. It didn't overpower the scallops and allowed the taste of the seafood to be the star. I also served this with the asparagus pasta side and thought the two paired together nicely. The lemon in both tied it all in. I actually liked it so much, I wrote up a little review on my healthy cooking blog (http://www.dietitup.com/2010/06/cast-iron-cuisine.html). Thanks for sharing!

   Diet It Up

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