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Pan-Fried Scallops with White Wine Reduction

Pan-Fried Scallops with White Wine Reduction: 20-Minute Elegance

A simple and elegant dish featuring tender scallops cooked to perfection with a flavorful white wine reduction.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 12 large scallops
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • 2 tablespoons unsalted butter
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Pat the scallops dry with paper towels.
  2. Season both sides of the scallops with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat.
  4. Add scallops to the skillet and cook for 2-3 minutes on each side until golden brown.
  5. Remove scallops from the skillet and set aside.
  6. Add garlic to the skillet and sauté for 1 minute.
  7. Pour in white wine and bring to a simmer.
  8. Add butter and stir until melted.
  9. Return scallops to the skillet and coat with the sauce.
  10. Garnish with fresh parsley before serving.

Notes

  • Use fresh scallops for best flavor.
  • Do not overcrowd the skillet when cooking scallops.
  • Adjust the amount of wine based on your taste preference.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Pan-Frying
  • Cuisine: American
  • Diet: Low Fat

Nutrition

  • Serving Size: 3 scallops
  • Calories: 220
  • Sugar: 0g
  • Sodium: 300mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 24g
  • Cholesterol: 50mg

Keywords: Pan-Fried Scallops, White Wine Reduction, Seafood Recipe