Every time I cook scallops, I’m reminded how something so simple can feel so luxurious. Seared scallops with a white wine pan sauce is the kind of dish that looks like it belongs on a restaurant menu but takes less than 30 minutes to make at home.
I remember the first time I cooked scallops—I was convinced I’d ruin them. I hovered over the pan, worried about overcooking those little gems. But the truth is, scallops are easier than most people think. They just need a hot pan, a little patience, and the right finishing sauce. The result? Golden sear on the outside, tender and buttery on the inside, with a pan sauce so good you’ll want to mop up every last drop with bread.
Why You’ll Love This Recipe
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Quick but impressive – Perfect for date night or when you want to treat yourself without fussing too much.
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One-pan cooking – Less cleanup, more flavor.
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Balanced flavors – Sweet scallops, tangy lemon, rich butter, and a little brightness from white wine and herbs.
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Restaurant feel at home – That golden sear instantly makes the dish look professional.
Ingredients You’ll Need
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Scallops – Fresh, plump scallops are best. They cook in minutes and absorb all the sauce flavor.
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Salt & Pepper – Season generously; this helps build the crust.
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Flour – A light dusting helps scallops brown beautifully.
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Butter – Adds richness and depth to both the scallops and the sauce.
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Shallots & Garlic – Aromatic base for the sauce.
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Parsley – For freshness and color.
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White Wine – A dry wine like Sauvignon Blanc is my favorite. Use something you’d happily drink. Broth works as a non-alcoholic substitute.
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Lemon – Brightens the sauce and balances the butter.
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Crusty Bread (or Rice/Pasta) – For soaking up that irresistible sauce.
How to Make It
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Prep the scallops – Pat them completely dry. Season with salt and pepper, then dust lightly with flour.
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Sear – Heat butter in a skillet until foamy. Add scallops in a single layer and cook 2 minutes per side without touching them. If they don’t release easily, give them another 30 seconds. Transfer to a plate.
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Build the sauce – Melt a little more butter in the same pan. Add shallots and garlic, sauté until fragrant. Stir in parsley.
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Deglaze with wine – Scrape up the golden bits from the pan as the wine reduces. Add a knob of butter to thicken the sauce and finish with a squeeze of lemon.
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Serve – Place scallops in shallow bowls and spoon the pan sauce over. Add extra lemon juice if you like things zesty.
Tips From My Kitchen
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Dry scallops well – Moisture keeps them from searing properly. A good pat-down is non-negotiable.
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Don’t overcrowd the pan – Sear in batches if needed. Crowding means steaming instead of searing.
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Use high heat, then lower – Start hot for the crust, then reduce slightly so they cook evenly.
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Serve immediately – Scallops lose their texture if left sitting. Have sides ready before you start cooking.
Serving Suggestions
These scallops love to be paired with simple sides that don’t compete with the sauce:
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Crusty bread – The classic choice for mopping up the buttery wine sauce.
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Buttery rice or risotto – Adds comfort and substance.
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Fresh pasta – Tossed lightly in olive oil or butter.
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Greens – Blanched spinach, roasted asparagus, or a simple arugula salad.
A crisp glass of white wine alongside doesn’t hurt either.
Frequently Asked Questions
Can I use frozen scallops?
Yes, just thaw them completely in the fridge and dry them well before cooking.
What if I don’t want to use wine?
Chicken or vegetable broth works fine. Add an extra squeeze of lemon for brightness.
How do I avoid rubbery scallops?
Don’t overcook! Two minutes per side is usually enough. The center should be slightly translucent.
Do I need to remove the side muscle?
Yes, if you see a little tough flap on the side, pull it off before cooking—it gets chewy otherwise.
Seared Scallops with White Wine Pan Sauce
Golden on the outside, tender inside, and draped in a bright, buttery sauce — these seared scallops are the perfect way to elevate a weeknight dinner or impress guests.
Ingredients
- 1 lb scallops
- Kosher salt and black pepper, for seasoning
- 2 tablespoons flour, for a light coating
- 4 tablespoons butter, divided
- 1 shallot, chopped (use 2 if small)
- 3 garlic cloves, minced
- ⅓ cup fresh parsley, roughly chopped
- ½ cup dry white wine (or substitute chicken broth)
- Juice of 1 lemon, plus extra wedges for serving
Instructions
- Pat scallops dry with paper towels, then season generously with salt and pepper. Lightly dust with flour, shaking off the excess.
- Heat 2 tablespoons of butter in a large sauté pan over high heat. Add scallops in a single layer, then reduce heat to medium. Sear without moving for about 2 minutes, until a golden crust forms. Flip and cook for another 2 minutes, then transfer to a plate.
- Melt 1 tablespoon of butter in the same pan. Add shallots and garlic, stirring until fragrant, about 1 minute. Stir in the parsley and cook briefly.
- Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2 minutes until slightly reduced. Stir in the last tablespoon of butter and finish with lemon juice.
- Spoon the sauce over the scallops, garnish with extra parsley, and serve immediately with lemon wedges on the side.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 566Total Fat 25gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 154mgSodium 2055mgCarbohydrates 28gFiber 2gSugar 3gProtein 49g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cooking scallops at home feels like such a treat, but it’s also proof that elegant meals don’t need to be complicated. With a hot pan, a few everyday ingredients, and less than half an hour, you’ll have seared scallops with a white wine pan sauce that tastes every bit as good as dining out—maybe better, since you get to enjoy it in your own kitchen.
