15 January 2014

A Valentine's Dinner - Pan Seared Scallops in White Wine Reduction

If you want to indulge your favorite Valentine with a dish that looks as impressive as it is delicious, then search no more. With a few quality ingredients and 45 minutes, this meal will have you looking as if you spent an entire day in the kitchen. (And isn't that what we secretly want our dear ones to believe?)
valentine's recipe
Doesn't it look yummy? It's a recipe I modified from Fine Cooking that I promise is as easy to prepare as it is tasty.
seared scallops in white wine reduction
Once started, this recipe goes quickly so it's best to prepare and measure out all your ingredients ahead of time.
ingredients for seared scallops
Seared Scallops:
1 lb. wild sea scallops
1 T. butter
1 T. olive oil
Kosher salt + ground pepper

White Wine Reduction:
3 T. butter
2 T. minced shallot (one medium)
1/4 C. dry white wine or vermouth
1/4 tsp. finely grated lemon zest
Kosher salt + ground pepper

Lemon wedges for serving
Mixed greens of choice

To begin, rinse scallops and remove abductor muscle. Next, gently but thoroughly pat dry (this ensures the scallops will get a nice sear).
drying scallops
Lightly season with salt + pepper on both sides.
Add 1 T. butter and 1 T. olive oil to pan. Heat to medium-high making sure the pan is sufficiently heated before adding scallops.
butter and oilve oil
Add scallops but do not overcrowd. Cook for 2-4 minutes per side and take care not to disturb the scallops while searing.
searing scallops
Once done, remove the pan from heat and place scallops in a warm oven.
Return your pan to medium heat. Add 1/2 tsp. butter to pan and light saute shallots about 1 minute. Add lemon zest + wine, then let simmer until the liquid has reduced to about half its content. Add remaining butter, stirring constantly until melted.
white wine reduction
Once you have created the reduction, return scallops (and their juices) to the pan. Gently roll the scallops in sauce to coat.
seared scallops in white wine
Last, plate scallops and sauce over baby greens with a side of yellow rice. 
side dishes for seared scallops
seared scallops over greens
Serve immediately.



  1. Replies
    1. I'm convinced that scallops were the nectar of the gods, not ambrosia. Someone was clearly confused on that point.

  2. This looks wonderful! Your photos are terrific . . . yum!

    1. I blush! Thank you for your kind words.

  3. I don't have a Valentine and
    I don't really cook but
    these photos make me want to learn!
    (and who needs a Valentine anyway! Ha! more for me!)

  4. i'm with you,cynthia! this dish is so good you won't want to share. and it's so easy it doesn't require any real skill (though it looks as if it does).

  5. Delicious. And your photography skills are amazing!


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