Scallops In Wine Sauce Recipe

Name: Scallops In Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dozen sea scallops; 1 (750 ml) bottle dry white wine; 1 bay leaf; 1/2 lb mushroom; 2 egg yolks; 4 slices thick white bread, toasted and buttered; 1/4 cup fresh parsley, chopped; 1 lemon, cut in 1/8ths; salt & freshly ground black pepper; 1 tablespoon butter, divided; 1 teaspoon butter, divided

Servings: persons

1
Wash and dry scallops. Place scallops in a bowl and cover with wine; add bay leaf and marinate about 15 minutes. Meanwhile, slice mushrooms and set aside. Separate eggs, this recipe only uses the yolks. Beat the yolks slightly.
2
Cook the scallops for 15 minutes in the wine over medium-low heat. When done, remove cooked scallops from saucepan and season with salt and pepper; keep warm.
3
In the meantime, saute the mushrooms in 1 tablespoon butter over medium heat, stirring constantly, for about 5 minutes or to desired doneness.
4
Bring the marinade/cooking liquid to a boil and add 1/2 teaspoon butter. Slowly whisk in egg yolks to thicken. Season with a little salt and pepper.
5
To serve, arrange buttered toast on individual dishes. Top each with scallops and sauteed mushrooms. Spoon wine sauce over top and garnish with parsley and lemon wedge. (The original recipes calls for the bread to be fried in butter, so do that if you wish).

346

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

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 dozen sea scallops, 1 (750 ml) bottle dry white wine, 1 bay leaf, 1/2 lb mushroom, and more.

Yes, Scallops In Wine Sauce 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!

Scallops In Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions