I could honestly eat this white wine sauce on everything. It is so dynamic that you can use the sauce to dip your lobster tails instead of butter if you are feeling rebellious. Scallops are kind of interesting in the way that anyone can really cook these little guys up in a few minutes, but it is really difficult to get the sear on the tops. I must have made these at least a dozen times; trying various methods to get the best sear without overcooking. If you don’t get the sear all is not lost. Just pick back up and try again next time – because you will be craving this sauce over and over again.
Personally, I found that broiling yields hints of brown sides. If you are looking for the bubbly crispy top then pan searing them is the best. This recipe provided by Deeann Budney provides us with a solid overall recipe but the emphasis is on the sauce. If you prefer your scallops cooked another way, go for it.
Sauce Notes: I have hot held this sauce for about a half hour to an hour max before it started to separate. The sauce is not a make ahead or reheat the next day sauce. It will not hold up together if you are making it a significant time ahead. Whisking the sauce together when adding the butter really helps the ingredients stick.
- 1/4 cup white wine
- 1/4 cup white wine vinegar
- 1 tablespoon shallots
- 1/2 cup heavy cream
- 3/4 cup butter
- 24 sea scallops
- 1 tablespoon olive oil
- salt and pepper to taste
- In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
- Preheat oven on broiler setting.
- Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.