Recipe By Ellie
Published Aug 5th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 228.6

Unlock the buttery, nutty taste of bay scallops by searing them quickly and then simmering them in a simple white wine reduction.

Recipe Ingredients

  • 1 pound sea scallops, patted dry
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ tablespoons olive oil
  • ¼ cup minced shallots
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • 3 tablespoons minced fresh parsley

Cooking Directions

  1. 1 Season scallops with salt and pepper.
  2. 2 Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
  3. 3 Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.

Nutrition Facts

  • Calories 228.6
  • Carbohydrate 8.5 g
  • Cholesterol 68.5 mg
  • Fat 6.2 g
  • Fiber 0.2 g
  • Protein 28.9 g
  • Saturated Fat 0.7 g
  • Sodium 476.7 mg
  • Sugar 0.7 g


  1. Well this was a bit problematic with the cooking process. By searing the delicate scallops and then basically poaching them in wine ; it erased my sear. Dang it! The quick sauté time of the shallot and onion left them very strong. With some changes this could be very delicious.

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