Scallops In Wine
Tender scallops in a creamy wine sauce with mushrooms and lemon, topped with Parmesan, perfect for an elegant yet comforting seafood dish.
Ingredients
Instructions
- In a skillet over medium heat, melt the butter and cook the chopped onion until tender, about 5 minutes.
- Add the scallops, sliced mushrooms, white wine, water, and lemon juice to the skillet.
- Reduce heat to medium-low, cover, and cook until the scallops are just tender, about 15 minutes, stirring occasionally.
- Meanwhile, in a small bowl, blend the flour, salt, and heavy cream or non-dairy cream.
- Gradually stir the cream mixture into the scallop and mushroom mixture.
- Cook, stirring constantly, until the sauce thickens.
- Spoon the mixture onto heated plates, sprinkle with grated Parmesan cheese, and garnish with parsley if desired.
Tips & Substitutions
For a richer flavor, consider adding a splash of seafood stock in place of some of the water. If you want a lighter dish, you can substitute the heavy cream with a non-dairy option or use half-and-half. Be sure to choose a dry white wine that you enjoy drinking, as its flavor will be prominent in the dish.
Serving Suggestions
Serve the scallops in wine over a bed of cooked rice or pasta for a hearty meal. A side of steamed Thymed Vegetables complements this dish well. Pair with a crisp green salad and a glass of the same dry white wine used in cooking for an elegant dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and sauce in a skillet over low heat, stirring occasionally to prevent sticking. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops In Wine contains roughly 871 calories, with 11g protein, 31g carbohydrates, and 78g fat. It is an excellent source of vitamin D (41% of the Daily Value) and protein (21% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2142mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely in the refrigerator before cooking. Pat them dry to ensure a good sear and prevent excess moisture in the sauce.
What can I substitute for the white wine?
If you prefer not to use wine, you can substitute with additional water or broth, such as vegetable or seafood broth, for added flavor. A splash of lemon juice can also help mimic the acidity of wine.
Is this recipe suitable for meal prep?
While the scallops are best enjoyed fresh, you can prepare the sauce ahead of time and store it separately. Cook the scallops just before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).