Toasting Pine Nuts enhances their buttery flavor for a special finish for Seared Scallops with White Wine Butter Sauce. Elegant and easy, serve this for a special dinner for two. Or for a diner party. Your guests will think you’ve just graduated from Culinary School.
If you love cooking scallops as much as we do, you won’t want to miss this recipe for Shrimp Scallop Pasta with Orange Cream Sauce.
It’s not all buffalo burgers, elk steaks and Rocky Mountain oysters out here in the wild wild west..
We can plate up an elegant dinner with the best of them and especially if beautiful sea scallops are available.
This dish is a truly spectacular recipe. Restaurant quality, elegant and somewhat easy. The only trick is getting a good sear on the scallops. You’ll need a cast iron skillet or a French steel pan.
Most of you will have a cast iron skillet on hand. However in Culinary School, we always used a French Steel Carbon Pan. It’s light weight, and sears any meat, even a delicate scallop, like a champ.
There’s no other adjective I can think of to describe this sauce other than divine. The all-star lineup of ingredients including shallots, thyme, cream, butter and white wine turn this dish into a delightful experience.
Buttery toasted pine nuts add a soft crunch to compliment the delicate scallops. Served over wilted spinach, make sure you have a slice of rustic bread to mop up every single drop of the sauce.
How To Sear Scallops
- Rinse and pat the scallops dry with a paper towel.
- Use a neutral oil with a high smoking point. Vegetable oil or canola oil work well here.
- Heat oil in a French Steel or cast iron skillet. Don’t use a non-stick pan as they are notorious for not transferring heat well.
- Add the dry scallops in a single layer in the hot oil. Cook for about three minutes or until golden brown on one side.
- Turn the scallops, starting with the first one you placed in the skillet. Cook on the other side until golden. When done the scallop should feel springy. You can use a thermometer to test the center, which should read 125 – 130 degrees.
I like this article about how to choose a French Steel Pan.
Pro Tip: Always choose good quality scallops. Some store bought scallops are soaked in a phosphate solution which plumps them up with water with also increases the price. It’s important to look for scallops that are labeled “dry” or “dry packed”. A phosphate soaked scallop can taste soapy. A dry packed scallop will sear quicker and and beautifully.
Cheers! This seared scallops recipe comes from Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia.
Suggested wine was a Pinot Gris from either Oregon or California.
A match made in heaven for scallops.
Recipe for Seared Scallops with Pinot Gris Butter Sauce
I hope you give recipe for Seared Scallops With White Wine Butter Sauce Recipe a try. It’s truly a perfect dinner for Valentine’s Day or Christmas time.
More Special Seafood Recipes
Don’t miss my category for Seafood Recipes. You’ll find the most popular on my site for Heavenly Halibut.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Seared Scallops with White Wine Butter Sauce
Ingredients
- 2 tablespoons pine nuts
- 4 teaspoons extra-virgin olive oil
- 2 medium shallots minced
- 2 cups White Wine Pinot Gris works very well here
- 2 thyme sprigs
- 1 cup Chicken stock or fish stock
- 1 tablespoon heavy cream
- 8 Tablespoons unsalted butter cut into ½-inch pieces and chilled
- 1 tablespoon minced chives
- Salt and ground pepper
- 1 Cup baby spinach
- 1 teaspoon lemon juice
- 2 tablespoons vegetable oil
- 16 large sea scallops
Instructions
- In a dry skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate lightly crush the nuts.
- In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to ¼ cup, 15 minutes. Add the stock and boil until reduced to ¼ cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
- Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper.
- In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
- Heat a skillet over medium high heat. Add the vegetable oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned but barely cooked through, about 2 minutes per side.
- To Serve; Place a helping of spinach on a plate and top with cooked scallops. Garnish with the pine nuts and pepper flakes. Spoon the sauce on top and serve. The delicate will slightly wilt due to the sauce.
Notes
How To Sear Scallops
-
- Rinse and pat the scallops dry with a paper towel.
-
- Use a neutral oil with a high smoking point. Vegetable oil or canola oil work well here.
-
- Heat oil in a French Steel or cast iron skillet. Don’t use a non-stick pan as they are notorious for not transferring heat well.
-
- Add the dry scallops in a single layer in the hot oil. Cook for about three minutes or until golden brown on one side.
-
- Turn the scallops, starting with the first one you placed in the skillet. Cook on the other side until golden. When done the scallop should feel springy. You can use a thermometer to test the center, which should read 125 – 130 degrees.
Nutrition
Seared Scallops with White Wine Butter Sauce…It’s What’s for Dinner
