Scallops with White Wine Cream

Name: Scallops with White Wine Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound of sea scallops; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons butter; 1 shallot, finely chopped; 1/2 cup white wine; 1 cup heavy cream; 1 tablespoon lemon juice; Fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I love cooking scallops, especially when I can elevate them with a delicious white wine cream sauce! This dish has become a favorite in my kitchen because it combines the delicate flavor of the scallops with a rich, tangy sauce that perfectly complements them. The aroma that fills the kitchen as it cooks is simply irresistible. Whether preparing a cozy dinner at home or impressing friends at a gathering, this recipe is perfect for creating a memorable dining experience.

Created by

Rhea Bennett

Last updated on 2026-01-10T01:46:09.813Z

When I first attempted making Scallops with White Wine Cream, I was a bit intimidated. But I quickly discovered that it’s a simpler process than it seems. The key to perfect scallops is to ensure they’re properly dried and seared in a hot pan, resulting in a beautiful golden crust while keeping the inside tender. Pairing them with the rich sauce made of butter, shallots, and white wine creates a phenomenal flavor profile that truly shines.

I also learned that using fresh scallops is essential for the best flavor. The creaminess of the sauce balances beautifully with the natural sweetness of the scallops, and I find that adding a touch of lemon enhances the overall taste. Trust me, this combination is bound to impress anyone you serve it to!

        Why You'll Love This Recipe
        Rich and tangy sauce that enhances the scallops' natural sweetness
Quick and easy to prepare, perfect for weeknight dinners
Impressive presentation for special occasions or gatherings

      

Perfecting Your Scallops

Achieving that flawless sear on your scallops is key to enhancing their flavor and texture. Be sure to dry them thoroughly with paper towels before seasoning to ensure they get a good crust. A well-heated skillet will create a caramelized exterior; look for the oil to shimmer before adding the scallops. Avoid overcrowding the pan, as it can cause steaming rather than searing.

When flipping the scallops, use a thin spatula to gently release them from the pan. You're aiming for a golden-brown crust that reflects a perfect sear, which should take about 2-3 minutes per side. If the scallops stick, give them another minute on that side; they will naturally release when they're ready.

Creating the White Wine Cream Sauce

The white wine cream sauce is a pivotal component of this dish, lending acidity and richness that beautifully balances the scallops' sweetness. For the wine, choose a dry white like Sauvignon Blanc or Chardonnay, which complements without overpowering. Remember that using a wine you enjoy drinking is always a smart choice; the flavor will enhance your dish.

As you sauté the shallots, aim for just a soft translucence, which usually takes about 2-3 minutes over medium heat. This mellows their sharpness and integrates them into the sauce. Once you add the cream, keep an eye on the simmer to avoid boiling; you want a glossy, thickened sauce that lightly coats the back of a spoon, usually achieved in 3-5 minutes.

Ingredients

For the Scallops

1 pound of sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter

For the White Wine Cream Sauce

1 shallot, finely chopped
1/2 cup white wine
1 cup heavy cream
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper. This step is crucial for achieving a nice sear.

Sear the Scallops

In a skillet, heat olive oil over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove and set aside.

Make the Sauce

In the same skillet, reduce the heat to medium and add butter. Sauté the shallots until soft, then add the white wine. Let it simmer for about 2 minutes.

Finish the Sauce

Stir in the heavy cream and lemon juice, allowing it to simmer until slightly thickened, about 3-5 minutes. Return the scallops to the skillet and coat them in the sauce.

Serve

Garnish with fresh parsley and serve immediately, enjoying the creamy sauce with the perfectly cooked scallops.

Pro Tips

For best results, make sure your scallops are very dry before cooking to achieve a beautiful golden crust.

Ingredient Roles and Substitutions

The primary flavor in this dish comes from the combination of sea scallops and the white wine cream sauce. Sea scallops are preferred due to their sweet and tender taste, but if unavailable, large bay scallops can serve as a suitable alternative. Just adjust the cooking time to avoid overcooking them, usually by reducing it by a minute.

For the heavy cream, if you're looking for a lighter version, you can experiment with half-and-half or a non-dairy alternative like coconut cream. While this will alter the flavor slightly, it can still yield a delightful sauce that complements the scallops.

Make-Ahead and Storage Tips

While scallops are best enjoyed fresh, you can prepare the white wine cream sauce in advance and store it in the refrigerator. Gently reheat it on low before adding freshly cooked scallops. Keep in mind that reheated scallops can become rubbery, so it's best to cook them just before serving for optimal texture.

If you have any leftover scallops and sauce, store them separately in airtight containers in the fridge for up to two days. Reheat the scallops in a pan over low heat until just warmed through. Avoid microwaving, as this will lead to uneven cooking and potential toughness.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking for optimal results.

→ What type of white wine should I use?

A dry white wine like Sauvignon Blanc or Pinot Grigio works best for this recipe.

→ Can I substitute heavy cream?

You can use half-and-half for a lighter version, but it may not be as creamy.

→ How do I know when the scallops are cooked properly?

Scallops are done when they are opaque and have a firm texture. They should be cooked for about 2-3 minutes per side.