Kiss the Cook: Scallops in creamy white wine sauce

The sun was setting on a partly cloudy sky and touching the horizon on Seneca Lake during a relaxing 3-hour romantic dinner cruise with the woman who has caught my eye, Stacy. 

It was a beautiful weekend in the Finger Lake wine region and this dinner cruise just capped a fantastic day. Stacy’s meal was scallops in a creamy wine sauce. Since I’m always looking for inspiration for dishes from my travels, this scallop dish stood out.

I knew when I came back home that I wanted to try making a scallop dish that was fairly quick and easy, but still had white wine in it. That’s what inspired the recipe below.

I used a sweeter white wine from our Finger Lakes trip. You could experiment and use dry or any white wine you have. Even though I added milk/whipping cream, it did not cover the taste of the scallops.

You could use more whipping cream and simmer the sauce a bit longer to reduce the liquid more, before adding your scallops, if you prefer a more creamy sauce. I may even try this again, but add some sour cream in place of the milk/whipping cream. This basic recipe is very good as it is, but you definitely can get creative and experiment.  Enjoy!

Scallops in white wine sauce

Prep Time: 15 minutes

Ready in: 30-40 min

Ingredients:

1 lb. bay scallops (can use sea scallops too)

½ c. chicken broth

1/3 c. white wine (can be dry or sweet-I used sweet)

½ tbs. lemon juice

1 tbs. minced shallots

1 garlic clove, minced

¼ c. salted butter

2 tbs. whole milk or heavy whipping cream

Salt and pepper to taste

Directions:

1. One pan cooking. Place the wine in a skillet over medium heat and cook for 5 minutes to reduce, add the chicken broth, lemon juice, shallots and garlic. Cook and stir while reducing the liquid to half. Add the butter and milk/whipping cream and stir until the butter is melted. Add the scallops and simmer for 5 minutes. Remove from heat. Salt and pepper to taste. Serve scallops with liquid and enjoy!