Seared Scallops with White Wine

Name: Seared Scallops with White Wine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 large sea scallops; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1/4 cup dry white wine; 1 clove garlic, minced; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Gourmet Baking Bliss

I absolutely love preparing Seared Scallops with White Wine for a special dinner at home. The combination of the scallops' natural sweetness and the rich depth of the white wine sauce makes for an elegant dish that's surprisingly easy to make. I enjoy serving this delightful recipe with a side of sautéed vegetables or a light salad to complement the flavors. Every bite is a perfect blend of luxury and simplicity, making it a go-to choice whenever I want to impress friends and family.

Created by

Emily

Last updated on 2026-01-22T10:49:28.273Z

When I first attempted these Seared Scallops with White Wine, I was pleasantly surprised by how effortless they were to whip up. The key is in achieving that perfect golden crust without overcooking them, which can be daunting. I discovered that letting the scallops rest at room temperature for a few minutes before cooking allows for an even sear.

One memorable dinner involved a memorable pairing of these scallops with a crisp Sauvignon Blanc. The freshness of the wine truly enhances the dish, and I found that adding a sprinkle of fresh herbs just before serving elevated the entire experience to new heights. It's a touch I now always include!

Why You'll Love This Recipe
The perfect sear gives a delightful crisp texture with a tender inside.
Simplicity in ingredients lets the natural flavors shine.
Quick to prepare, making it ideal for surprising guests on a weeknight.

Mastering the Sear

Achieving the perfect sear on your scallops is essential for this dish. Start with a hot skillet and ensure that the olive oil is shimmering before adding the scallops. This helps create that delicious golden crust, which provides a lovely contrast to the tender interior. Remember not to overcrowd the pan; if necessary, work in batches. Overcrowding can lower the pan's temperature, leading to steaming rather than searing, so give each scallop space to develop flavor.

After placing the scallops in the pan, resist the temptation to move them around. Let them cook undisturbed for about 2-3 minutes until they form a golden crust. When you flip them, look for a rich golden color and a slight firmness. The second side will typically take a bit less time to cook, so keep a close eye to avoid overcooking, which can lead to a rubbery texture.

Building Flavor with the Sauce

The white wine sauce is where the magic happens. After removing the scallops, some of their delicious fond will remain in the pan. This fond is packed with flavor, so use it to your advantage! Start by melting the butter to deglaze the pan, scraping any brown bits off the bottom. These caramelized bits add depth to the sauce; be sure not to skip this step. It’s crucial for enhancing the overall flavor profile of the dish.

When adding the white wine, opt for a dry variety, as sweetness can clash with the scallops' natural flavors. As the sauce simmers, it will reduce slightly, intensifying the taste. Look for the sauce to become glossy and slightly thicker. This usually takes around 2-3 minutes. It’s ready when you can coat the back of a spoon with it. If it reduces too much, you can add a splash of water or broth to revive it without losing its essence.

Serving and Pairing Suggestions

For presentation, arrange the scallops on a plate and spoon the wine sauce over them. A sprinkle of freshly chopped parsley not only adds a burst of color but also a fresh flavor contrast. This dish is exquisite when served with sautéed seasonal vegetables or a light salad, both of which enhance the scallops without overpowering them. You could even serve it alongside a light pasta tossed with olive oil and lemon for a complete meal.

If you have leftovers, they can be stored in the refrigerator for up to a day. To reheat, gently warm them in a skillet over low heat to prevent toughening the scallops. For a quick meal, use the reheated scallops as a topping for a salad or pasta dish. It's a fantastic way to enjoy this gourmet dish again without much effort!

Ingredients

Gather these ingredients to create your delicious dish:

Ingredients

12 large sea scallops
2 tablespoons olive oil
1 tablespoon unsalted butter
1/4 cup dry white wine
1 clove garlic, minced
Salt and pepper to taste
Fresh parsley for garnish

Make sure you have everything prepped before you start cooking!

Instructions

Let’s get cooking!

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides lightly with salt and pepper.

Heat the Pan

In a skillet over medium-high heat, add olive oil. Once hot, place the scallops in a single layer in the pan without overcrowding.

Sear the Scallops

Cook for about 2-3 minutes on each side until they are golden brown. Remove the scallops from the pan and set aside.

Make the Sauce

In the same pan, reduce the heat to medium, add butter and minced garlic, sauté briefly. Pour in white wine and let it simmer for 2-3 minutes.

Combine and Serve

Return the scallops to the skillet, allowing them to warm through in the sauce for about a minute. Garnish with freshly chopped parsley before serving.

Enjoy your exquisite dish!

Pro Tips

To ensure perfectly seared scallops, make sure to use a hot skillet, and don't move them around too much while cooking. It allows them to develop a beautiful crust.

Ingredient Insights

Choosing the right scallops is crucial for this recipe; look for dry sea scallops, which are less processed and have a natural sweetness that shines through in cooking. Avoid wet scallops, which are soaked in a preservative and can lead to a waterlogged texture during cooking. Fresh scallops should have a clean, briny smell, a firm texture, and be moist, without any signs of browning or a fishy odor.

When selecting wine for the sauce, a mid-range dry white wine such as Sauvignon Blanc or Pinot Grigio works best. This offers a bright acidity that complements the richness of the scallops while enhancing their sweetness. You can also substitute the wine with vegetable or chicken broth for a non-alcoholic version, though the sauce will lose some complexity without the wine's flavors.

Techniques for Perfect Scallops

To ensure even cooking, bring the scallops to room temperature before cooking. Cold scallops straight from the fridge can cook unevenly, causing the outside to overcook while leaving the inside underdone. Allow them to sit out for about 15 minutes before starting the cooking process. This simple step helps achieve that desirable golden crust while keeping the inside tender and juicy.

Another important technique is to monitor the heat closely. Medium-high heat is typically ideal, but every stove is different. If you notice that the scallops are browning too quickly, reduce the heat slightly to maintain a consistent cooking temperature. This ensures you develop flavor without burning, leading to perfectly seared scallops every time.

Questions About Recipes

→ Can I substitute the white wine?

Yes, you can use vegetable or chicken broth if you prefer a non-alcoholic version.

→ How do I know when scallops are cooked?

Scallops should be opaque and firm to the touch. Overcooking can make them rubbery.

→ What side dishes go well with scallops?

Pairing with light sides like asparagus, mixed greens, or a citrus salad works beautifully.

→ Can I make a larger batch of scallops?

Absolutely! Just ensure not to overcrowd the pan so they sear properly.