Seared Scallops with Pinot Butter Sauce. Spectacular and restaurant quality. Elegant and pretty e-a-s-y. Serve this for a special dinner for two, or for a dinner party and your guests will think you’ve just graduated from culinary school.
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 ’em and especially if beautiful sea scallops are available.
We thought this dish was spectacular. Restaurant quality, elegant and (shhhh)…pretty e-a-s-y. Serve this for a special dinner for two, or for a dinner party and your guests will think you’ve just graduated from culinary school.
First let’s address the scallops by giving my cast iron skillet a standing ovation. A few years ago when I purchased it from the Army Surplus store down on South Broadway, I never imagined it would be my most prized kitchen tool.
You can throw a five-pound pork roast in this thing and it tosses back a beautifully seared piece of meat in minutes and then trust it with a most delicate sea scallop and it rewards you with a perfectly crusted cube leaving the tender meat inside juicy and sumptuous. Bravo, cast iron skillet!
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 Pinot Gris turn this dish into a delightful experience. Perfect for seared scallops.
Throw in some buttery toasted pine nuts for a soft crunch to compliment the slight crunch of the sear on the scallops and you’ve got an out of this world dish.
Make sure you have a slice of rustic Italian bread to get every single drop.
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. Our choice was a bottle we’ve been saving for a special meal from Noble Pig winery in the McMinnville AVA in Oregon. Cathy’s Noble Pig blog was one of the first food blogs I started following a couple of years ago and I’ve followed her journey of completing her degree in oenology from Davis College in California, moving her husband and two children to Oregon, and purchasing land to hone their skills as winemakers.
Needless to say, when they proudly offered their first bottling, we quickly ordered 4 Pinot Noirs and 2 Pinot Gris. Cathy, your Pinot Gris tasted so good in the sauce and drinking the remainder with the meal, paired beautifully. A match made in heaven for scallops.
Recipe for Seared Scallops with Pinot Gris Butter Sauce
I hope you give this Scallops with Pinot Gris Butter Sauce Recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite scallop recipe, please let me know, I’d love to give it a try.
More Scallop Recipes
If you love cooking scallops as much as we do, you won’t want to miss these recipes.
- Shrimp Scallop Pasta with Orange Cream Sauce
- Grilled Scallops with Honeydew Avocado Salsa
- Scallops with Champagne Grapes
Elegant and Easy. Perfect scallop recipe for a special dinner.
- 2 tablespoons pine nuts
- 4 teaspoons extra-virgin olive oil
- 2 medium shallots minced
- 2 cups Pinot Gris
- 2 thyme sprigs
- 1 cup fish stock or chicken stock
- 1 tablespoon heavy cream
- 8 Tablespoons unsalted butter cut into 1/2-inch pieces and chilled
- 1 tablespoon minced chives
- Salt and ground pepper
- 1 Cup baby spinach packed
- 1 teaspoon lemon juice
- 2 tablespoons vegetable oil
- 16 large sea scallops
- 1/2 teaspoon Aleppo pepper flakes optional
- In a skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate and let cool. 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 1/4 cup, 15 minutes. Add the stock and boil until reduced to 1/4 cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
- Strain the wine sauce into a clean saucepan. 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. Remove from the heat.
- In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
- In the skillet, heat the vegetable oil. Season the scallops with salt and pepper, add to the skillet and cook over high heat, turning once, until browned but barely cooked through, 2 minutes per side. Transfer the scallops and spinach to plates. Garnish with the pine nuts and pepper flakes. Gently reheat the sauce, spoon on top and serve.
Seared Scallops with Pinot Gris Butter Sauce…It’s What’s for Dinner
Russ says
June 26, 2011 at 2:05 pmWow. “Elegant” is right!!
Lea Ann says
June 26, 2011 at 4:05 pmThanks Russ, being land locked, and with the price of scallops, this is a special meal for us.
Heather @girlichef says
June 26, 2011 at 3:39 pmOh my goodness…this sounds amazing. And yes, totally elegant. 🙂
Lea Ann says
June 26, 2011 at 4:04 pmThanks Heather!
Rufus' Food and Spirits Guide says
June 26, 2011 at 3:41 pmThose look just amazing! And that wine is making me want wine, even as I drink some on a lazy Sunday!
Lea Ann says
June 26, 2011 at 4:04 pmI do believe the happy hour bell is ringing and there’s a glass of wine with my name on it. Those scallops are amazing Greg. Better give the recipe a try. As always, thanks for stopping by and the comment.
Larry says
June 26, 2011 at 6:25 pmGreat write up LA – your dish looks outstanding and the sauce just must be tried here. I like the little bloom – nice touch. Great shots, great dish, great writing – what else can I say
Lea Ann says
June 27, 2011 at 6:33 amGosh, thanks Larry! That sauce is flavor packed.
Zia Liz says
June 26, 2011 at 6:47 pmThat looks fantastic! I may have to make that for Zio sometime, even though I can’t have the shellfish.
Lea Ann says
June 27, 2011 at 6:34 amBummer about shellfish. Wondering if tht sauce might go well with some chicken tenders?
Zia Liz says
June 28, 2011 at 6:25 pmThink you might have something there… I was considering it with monkfish.
Lea Ann says
June 29, 2011 at 7:29 pmAh man, I’ve had a couple bad experiences with monk fish. I need to have someone cook it for me so I can like it.
Barbara | Creative Culinary says
June 26, 2011 at 8:41 pmThere is everything I love in this dish; worthy of the price of scallops I would say. And what else I would say? Your photos have come a long way baby…VERY, very nice Lea Ann.
Lea Ann says
June 27, 2011 at 6:34 amThanks Barb and yes the price of scallops does get your attention. Yikes.
tasteofbeirut says
June 27, 2011 at 3:47 amWhat is amazing too is how light this sauce is; to try asap!
Lea Ann says
June 27, 2011 at 6:22 amLight, but packed with flavor. 🙂
My Carolina Kitchen says
June 27, 2011 at 4:18 amWe love scallops too Lea Ann. Your dish is indeed elegant and worthy of the finest company. Thanks for the reminder to use our trusty friend the cast iron skillet. Sometimes I forget about it.
As always, outstanding photos. Love your little chive blossom “broom.” Very nice touch.
Sam
Lea Ann says
June 27, 2011 at 6:21 amThanks Sam. Love that you called it a “broom”. 🙂
Vickie says
June 27, 2011 at 6:28 amWhat a fun post! This is a gorgeous dish – and really elegant when it’s plated. Yum! It’s good to have a recipe like this in the arsenal. The iron skillet crusted those scallops perfectly! The photos were great and told the story quite well, down to the empty plate. 🙂 Love the “cheers” shot!
Lea Ann says
June 27, 2011 at 6:37 amI agree, this recipe went directly into the arsenal! I love that darn cast iron skillet. And I even think I somehow accidentally got it seasoned just right. Thanks for the photo and the story telling compliment. 🙂
Vickie says
June 28, 2011 at 9:54 pmSpeaking of cast iron – if you don’t have a cast iron comal (griddle), I think you’d really enjoy it. Ours LIVES on the stove and is just the thing to grill bread, tortillas and toast nuts, sandwiches, etc. etc. It’s a little workhorse and small enough that it’s a cinch to keep clean. . . . I’m just sayin. 🙂
mick says
June 27, 2011 at 9:19 amThat’s where I got my cast iron pots and pans as well – best selection and prices in town!
Lea Ann says
June 27, 2011 at 9:28 amI need to go back and look for a dutch oven. Thanks for the beautiful scallops from the Dry Creek Store .. fabulous. Also had trout last night. I’m loving your selection and quality
muybuenocookbook says
June 27, 2011 at 9:51 amSoooo mouth watering! We have a Latin version that we plan to share soon. Scallops (made well) are heavenly. YUM!
Lea Ann says
June 27, 2011 at 10:10 amCan-NOT wait for that recipe. I can already tell I’ll be giving it a try. 🙂
Year on the Grill says
June 27, 2011 at 9:54 amAll very pretty and lots of easy to follow instructions!
Hope all is going well today
Dave
Lea Ann says
June 27, 2011 at 10:10 amThanks Dave.
Thank God for wireless and laptops. Sure does help pass the time.
High Plains Drifters says
June 27, 2011 at 11:18 amI bought a cast iron skillet for the grill, but we have a glass-top stovetop and I’m afraid to use it inside. I’m assuming it will scratch, won’t it? (The stove top, not the skillet!!)
Lea Ann says
June 27, 2011 at 11:22 amYou’re probably right about that Steve. That thing weighs about 50 pounds. Even though I’d trust it with a scallop, not sure I’d trust it with a glass-top. 🙂
Barbara says
June 27, 2011 at 11:51 amYou’re so right about cast iron skillets. There are some things that HAVE to be cooked in them. Scallops are one. Looks fabulous, Lea Ann, and I’m pleased to read about Cathy’s wine being such a perfect match.
Lea Ann says
June 27, 2011 at 11:52 amThanks Barbara. Too bad the Pinot Gris is already sold out.
Susan says
June 27, 2011 at 12:59 pmThis a delicious and very elegant looking dish! I have also found the benefit of using cast iron to get a good sear on scallops and salmon. We even put a large cast-iron griddle on our grill outdoors when we do scallops and salmon when it’s nice outside.
Lea Ann says
June 27, 2011 at 1:02 pmNote to self: Get a cast iron grate for grill today! Thanks Susan. 🙂
Drew says
June 27, 2011 at 7:58 pmGreat presentation! Love scallops.
Lea Ann says
June 28, 2011 at 5:21 amThanks Drew, I’m sure there’s someway to cook them on that egg! 🙂
Kristi Rimkus says
June 27, 2011 at 9:53 pmYou’ve convinced me! This is a must make. I bought my own birthday gift this year and it was a cast iron skillet I have yet to use. Now I will!
Lea Ann says
June 28, 2011 at 5:21 amIf you treat it good, it will treat you very good.
Joanne says
June 28, 2011 at 6:26 amElegant is right! These scallops look five star restaurant worthy!
Lea Ann says
June 28, 2011 at 4:19 pmYou’ve got to give em a try Joanne
Cathy at Wives with Knives says
June 28, 2011 at 5:44 pmThat is one out of this world dish, Lea Ann. I have the same feelings and attachments to my cast iron skillet too. I couldn’t live without it. Thanks for the recommendation forNoble Pig’s Pinot Gris. Their vineyard is so close to where I live that I can almost call them neighbors.
Lea Ann says
June 29, 2011 at 7:31 pmAs you know, Oregon is my current favorite vacation spot. Someday I hope to meet you both.
Cooking with Michele says
June 29, 2011 at 9:19 amOne word: YUM!
Lea Ann says
June 29, 2011 at 7:25 pmYou’ve got that right Michele. YUM
Biren @ Roti n Rice says
June 30, 2011 at 8:17 amThat is certainly a 5-star meal! It is beautifully plated and sounds really flavorful! I need to bring out my cast iron skillet soon 😉
Lea Ann says
June 30, 2011 at 5:09 pmYes you do Biren! Thanks for stopping by, I’m still reading your blog, busy and not a lot of time to leave comments.
Chris says
July 3, 2011 at 8:54 pmI have my handwritten notes about “perfect scallops” and they all revolve around a properly preheated cast iron pan. That is the best and easiest way to get that pretty crust you have on yours. Flawless!
Lea Ann says
July 4, 2011 at 5:56 amI’m glad to hear you say that Chris. All I know is that it worked and hoped it wasn’t a fluke. 🙂
freshandfoodie says
July 6, 2011 at 3:20 pmI love scallops and these look fantastic — the perfect sear. The butter sauce also sounds very indulgent!
Lea Ann says
July 6, 2011 at 4:25 pmThat butter sauce is amazing.