Recipes › Seafood › Scallops in White Wine Sauce Recipe

Scallops in White Wine Sauce Recipe

Recipe by Pedro M. A. Neves

This elegant Italian seafood dish features tender seared scallops in a delicate white wine and butter sauce infused with fresh garlic and parsley. Scallops cook quickly at high heat, creating a golden crust while remaining tender inside, making this a restaurant-quality meal ready in under 30 minutes. The bright, acidic white wine sauce perfectly complements the sweet brininess of the scallops.

Ingredients

• 500g (1.1 lb) large sea scallops, patted dry
• 30ml (2 tablespoons) extra virgin olive oil
• 30g (2 tablespoons) unsalted butter
• 4 cloves garlic, minced
• 200ml (¾ cup) dry white wine (Pinot Grigio or Vermentino)
• 120ml (½ cup) fish stock or seafood broth
• 2 tablespoons fresh lemon juice
• 15g (½ ounce) fresh Italian parsley, chopped
• 5g (1 teaspoon) sea salt
• 2g (½ teaspoon) freshly ground black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Pat the scallops dry with paper towels and season both sides with salt and pepper. Ensure they are completely dry to achieve proper browning.

2. Heat olive oil in a large stainless steel skillet over medium-high heat until it shimmers, approximately 1 minute.

3. Carefully place scallops in the hot oil, spacing them apart so they do not touch. Sear for 1.5 to 2 minutes without moving them until the underside forms a golden crust.

4. Flip the scallops and sear the other side for 1.5 minutes until golden. Remove scallops to a clean plate and set aside.

5. Reduce heat to medium. Add butter and minced garlic to the pan, stirring constantly for 30 seconds until fragrant.

6. Pour in white wine and deglaze the pan by scraping up any browned bits with a wooden spoon. Simmer for 2 minutes to reduce wine by half.

7. Add fish stock and lemon juice. Simmer gently for 2 minutes, allowing flavors to meld.

8. Return the scallops to the pan along with any accumulated juices. Simmer for 1 minute to warm through.

9. Remove from heat. Stir in fresh parsley and red pepper flakes if using. Taste and adjust seasoning as needed.

Substitutions

• Use medium shrimp (400g) instead of scallops for a similar cooking time and texture.
• Substitute fish stock with vegetable broth or clam juice for a lighter variation.
• Replace white wine with dry vermouth or additional lemon juice and seafood broth if alcohol is not preferred.
• Use fresh tarragon or dill instead of parsley for a different herbaceous note.

Tips

• Scallops release moisture as they cook; patting them completely dry before seasoning ensures a proper golden crust forms rather than steaming.
• Avoid overcrowding the pan; cook scallops in batches if necessary to maintain high heat and prevent them from stewing.
• Do not overcook scallops; they continue cooking slightly after removal from heat and become rubbery if cooked beyond 2 minutes per side.
• Serve immediately on warm plates with the sauce spooned over top, alongside risotto, pasta, or crusty bread to capture every drop of sauce.

This dish reflects the Italian coastal tradition of celebrating the sea's bounty with minimal, high-quality ingredients. In regions like Liguria and Veneto, scallops are traditionally prepared simply to highlight their natural sweetness, with white wine, garlic, and local herbs forming the foundation of classic preparations.

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