Best 6 Bay Scallops In Wine Recipes

SCALLOPS WITH WHITE WINE SAUCE II

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.

SCALLOPS IN LEMON WINE SAUCE

Steps:

• Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
• Heat oil over high heat in a nonstick skillet.
• Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
• Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
• Remove from heat and place on a plate to rest.
• Reduce heat to medium and wipe-out skillet with a paper towel.
• Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
• Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
• Drizzle sauce over scallops and sprinkle with parsley.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

TRUFFLED BAY SCALLOPS WITH CELERY PURéE

Steps:

• Make celery purée:
• Simmer broth, celery, potato, onion, and 1/4 tsp salt in a small heavy saucepan, covered, stirring occasionally, until vegetables are tender, about 15 minutes. Add parsley and cook, uncovered, 1 minute. Purée mixture in a blender until very smooth (use caution when blending hot liquids). Keep warm in saucepan.
• Cook scallops:
• Pat scallops dry and season with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté scallops until barley cooked through, 2 to 3 minutes. Add truffle butter and stir until melted, then transfer scallops with a slotted spoon to a bowl. Stir celery purée into truffle butter in skillet. Spoon onto plates, then mound scallops in center and sprinkle with celery leaves.
• Do Ahead
• Purée (without truffle butter) can be made 1 day ahead and chilled. Reheat in a microwave or in a saucepan over low heat before stirring into truffle butter.

BAY SCALLOPS IN WINE

Steps:

• Dredge scallops in flour, salt and pepper.
• Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
• Add onions and garlic to oil and stir.
• When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
• Return the scallops to the sauce and cook for 30 seconds.
• Serve with rice or noodles.

BAY SCALLOPS PROVENçAL

Steps:

• Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
• Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
• Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.