Pan Seared Scallops In White Wine Broth With Butter

Name: Pan Seared Scallops In White Wine Broth With Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tblsp butter; 1/4 cup diced shallots; 1/2 cup diced butternut squash; 1/2 cup chardonnay or riesling; 2 Tblsp honey; 2 Tblsp lemon J or more to taste; kosher salt & pepper to taste; Cayenne pepper to taste; 1 pound scallops; 2 Tblsp grapeseed oil

Servings: persons

1
Melt butter in med sauce pan
2
add shallots cook until soft
3
add squash, wine, honey,& 1 T lemon J
4
season w/salt, pepper, & cayenne
5
bring to simmer-taste & adjust seasoning
6
Pat scallops dry
7
Place oil in skillet medium heat
8
Add scallops in single layer without moving until golden-2 minutes
9
shake pan to roll scallops around & flip to brown other side
10
when brown add remaining lemon J, baste with pan juices
11
Divide scallops amoung 4 shallow plates
12
Bring broth to simmer, check seasoning, & ladle over scallops
13
serve

939

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tblsp butter, 1/4 cup diced shallots, 1/2 cup diced butternut squash, 1/2 cup chardonnay or riesling, and more.

Yes, Pan Seared Scallops In White Wine Broth With Butternut Squash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Scallops In White Wine Broth With Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions