Scallops With White Wine Sauce I-recipes

PAN-SEARED SCALLOPS WITH TARRAGON WHITE WINE SAUCE Ingredient:
  • 16 medium sea scallops (approx 8 oz.)
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 1/3 cup dry white wine
  • 1/4 cup whipping cream, 35%
  • 1 tablespoon fresh tarragon, chopped
  • 1 tablespoon fresh chives, chopped

Pan-seared Scallops With Tarragon White Wine Sauce

< 30 Mins

Author: Heather In Ont

This Is One Of Those Elegant Meals That Are Simple And Quick To Make. If You Are Using Frozen Scallops Thaw First. The Oil Should Be Hot Before Adding The Scallops To Keep Them From Sticking To The Pan. Don't Turn The Scallops To Soon Or They Will Stick And Tear. Only Turn Once When They Are Cooking Otherwise The Meat Will Dry Out. Found This In Canadian Living.

Time: 22m

Yield: 4 serving(s)

Number Of Ingredients: 11

Steps:
  • Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
  • In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
  • Tarragon White Wine Sauce:.
  • In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
  • Add wine; cook, stirring until reduced by half, about 2 minutes. Add cream; cook, stirring until reduced by half, about 3 minutes. Stir in tarragon and chives. The sauce is ready when it coats the back of a spoon.
  • Return scallops to pan; heat through.
Nutrition Facts:

Calories 177.7, Fat 12.2, SaturatedFat 5.7, Cholesterol 39.9, Sodium 232.2, Carbohydrate 7, Fiber 0.2, Sugar 0.2, Protein 6.8


SCALLOPS WITH WHITE WINE SAUCE II Ingredient:
  • ½ cup chicken broth
  • ¼ cup white wine
  • ½ lemon, juiced
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • ¼ cup butter
  • 1 pound sea scallops
  • 1 tablespoon olive oil
  • salt and pepper to taste

Scallops With White Wine Sauce Ii

Seafood , Shellfish , Scallops

Author: Debiw

White Wine, Butter, And Shallots Make A Great Sauce For Scallops. This Is Easy And Non-creamy For Those That Don't Like Cream Sauces.

Time: 30m

Yield: 4

Number Of Ingredients: 9

Steps:
  • Preheat the oven broiler.
  • In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
  • Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
  • Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.
Nutrition Facts:

Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g


SCALLOPS WITH WHITE WINE SAUCE I Ingredient:
  • ¼ cup white wine
  • ¼ cup white wine vinegar
  • 1 tablespoon shallots
  • ½ cup heavy cream
  • ¾ cup butter
  • 24 sea scallops
  • 1 tablespoon olive oil
  • salt and pepper to taste

Scallops With White Wine Sauce I

Seafood , Appetizers and Snacks

Author: Deeann_budney

This Is A Fabulous And Easy Wine And Butter Sauce For Seafood And Vegetables. I Especially Like It With Scallops.

Time: 40m

Yield: 6

Number Of Ingredients: 8

Steps:
  • In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
  • Preheat oven on broiler setting.
  • Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Nutrition Facts:

Calories 354.4 calories, Carbohydrate 2.5 g, Cholesterol 108 mg, Fat 33.1 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 269.4 mg, Sugar 0.2 g


SCALLOPS WITH MUSHROOMS IN WHITE-WINE SAUCE Ingredient:
  • 1/4 cup coarse fresh bread crumbs from a baguette
  • 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)
  • 1 1/4 cups dry white wine
  • 1 cup water
  • 1/2 small onion, sliced
  • 1/2 Turkish or 1/4 California bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 3/4-inch pieces
  • 1/2 lb small mushrooms, halved lengthwise, then thinly sliced lengthwise
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1 tablespoon all-purpose flour
  • 8 cups kosher salt to stabilize scallop shells (if using)
  • 1 1/2 tablespoons minced fresh flat-leaf parsley
  • Special Equipment
  • 16 (2 1/2-inch) scallop shells* or 8 (2-oz) ramekins

Scallops With Mushrooms In White-wine Sauce

Bake , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Gourmet , Milk/Cream , Winter , Shellfish , White Wine , Sugar Conscious , appetizer , Quick & Easy , Mushroom , Broil , Scallop

Yield: Makes 8 first-course servings

Number Of Ingredients: 18

Steps:
  • Preheat oven to 350°F.
  • Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.
  • Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.
  • Cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.
  • Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.
  • Preheat broiler.
  • Stir scallops and mushrooms into sauce, then divide among scallop shells or ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.
  • Sprinkle with parsley.
  • Available at Bridge Kitchenware (800-274-3435)
Nutrition Facts:


SCALLOPS WITH WHITE WINE SAUCE Ingredient:
  • 1 tablespoon unsalted butter
  • 1/2 cup shallot, finely chopped
  • 1 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 1/4 cup heavy cream
  • 1 tablespoon finely chopped parsley
  • Salt and pepper
  • 1/2 pound fresh sea scallops

Scallops With White Wine Sauce

appetizer

Author: Food Network Kitchen

Yield: 2 servings

Number Of Ingredients: 8

Steps:
  • In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.
Nutrition Facts:


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› 5/5 (136)
› Total Time: 40 mins
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› Calories: 354 per serving

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› 4.5/5 (39)
› Total Time: 20 mins
› Category: Dinner
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1. Heat a large, non-stick frying pan over high heat.
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3. Add the scallops to the hot pan (do this in batches to avoid overcrowding the pan) and allow …
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Scallops with White Wine Sauce II - Allrecipes Recipe Instructions Preheat the oven broiler.In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. … Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. …

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› 5/5 (46)
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