Toasting Pine Nuts enhances their buttery flavor for a special finish for Seared Scallops with Pinot 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.
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.
A match made in heaven for scallops.
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.
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 this recipe for Shrimp Scallop Pasta with Orange Cream Sauce
Seared Scallops with Pinot Gris Butter Sauce
Ingredients
- 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 ½-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
- ½ teaspoon Aleppo pepper flakes optional
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. 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.
Nutrition
Seared Scallops with Pinot Gris Butter Sauce…It’s What’s for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
That 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.
As you know, Oregon is my current favorite vacation spot. Someday I hope to meet you both.
Elegant is right! These scallops look five star restaurant worthy!
You’ve got to give em a try Joanne
You’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!
If you treat it good, it will treat you very good.
Great presentation! Love scallops.
Thanks Drew, I’m sure there’s someway to cook them on that egg! 🙂
This 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.
Note to self: Get a cast iron grate for grill today! Thanks Susan. 🙂
You’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.
Thanks Barbara. Too bad the Pinot Gris is already sold out.
I 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!!)
You’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. 🙂
All very pretty and lots of easy to follow instructions!
Hope all is going well today
Dave
Thanks Dave.
Thank God for wireless and laptops. Sure does help pass the time.
Soooo mouth watering! We have a Latin version that we plan to share soon. Scallops (made well) are heavenly. YUM!
Can-NOT wait for that recipe. I can already tell I’ll be giving it a try. 🙂
That’s where I got my cast iron pots and pans as well – best selection and prices in town!
I 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
I 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. 🙂
Speaking 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. 🙂
What 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!
We 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
Thanks Sam. Love that you called it a “broom”. 🙂
What is amazing too is how light this sauce is; to try asap!
Light, but packed with flavor. 🙂
There 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.
Thanks Barb and yes the price of scallops does get your attention. Yikes.
That looks fantastic! I may have to make that for Zio sometime, even though I can’t have the shellfish.
Bummer about shellfish. Wondering if tht sauce might go well with some chicken tenders?
Think you might have something there… I was considering it with monkfish.
Ah 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.
Great 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
Gosh, thanks Larry! That sauce is flavor packed.
Those look just amazing! And that wine is making me want wine, even as I drink some on a lazy Sunday!
I 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.
Oh my goodness…this sounds amazing. And yes, totally elegant. 🙂
Thanks Heather!
Wow. “Elegant” is right!!
Thanks Russ, being land locked, and with the price of scallops, this is a special meal for us.