Savory Bay Scallops in White Wine Sauce
Delight in the exquisite flavors of Savory Bay Scallops in White Wine Sauce—a dish that beautifully combines tender scallops with a rich and fragrant sauce. Lightly dredged in seasoned flour, these scallops are pan-seared to golden perfection and then enveloped in a luscious white wine reduction made with fresh green onions, garlic, and aromatic herbs. This elegant yet simple meal pairs wonderfully with fluffy rice or al dente noodles, making it a perfect choice for a cozy family dinner or an impressive gathering with friends.
4
Servings
200
Calories
10
Ingredients
Ingredients
bay scallops
2 (lbs, cleaned and patted dry)
all-purpose flour
1 (cup)
salt
1 (teaspoon)
black pepper
1 (teaspoon)
cooking oil
4 (tablespoons)
green onions
6 (chopped)
garlic
2 (cloves, crushed)
vermouth
1 (cup)
dried tarragon
2 (tablespoons)
fresh parsley
4 (tablespoons, chopped)
Instructions
1
Begin by dredging the cleaned and dried bay scallops in a mixture of flour, salt, and pepper, ensuring they are well-coated.
2
In a large wok or frying pan, heat the cooking oil over medium-high heat. Once hot, add the coated scallops and cook for about 2-3 minutes on each side, until they are golden brown and just cooked through. Remove the scallops from the pan and set aside.
3
In the same pan, reduce the heat to medium and add the chopped green onions and crushed garlic. Sauté for 2-3 minutes until the onions are soft and fragrant.
4
Pour in the vermouth, stirring to deglaze the pan and incorporate any flavorful bits stuck to the bottom. Add the dried tarragon and fresh parsley. Increase the heat and allow the mixture to boil, reducing the liquid by about one-third.
5
Once the sauce has thickened slightly, return the scallops to the pan, gently tossing them in the sauce. Cook for an additional 30 seconds to heat through.
6
Serve the scallops immediately, spooned over a bed of rice or noodles, and enjoy the delightful flavors.
Nutrition Information
7g
Fat
18g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is bay scallops.
How many servings does this recipe yield?
This recipe yields 4 servings.
How many calories are in one serving of the Savory Bay Scallops?
There are 200 calories per serving.
What is the fat content per serving?
Each serving contains 7g of fat.
How many carbohydrates are in this dish?
There are 18g of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 15g of protein.
How should the bay scallops be prepared before cooking?
The bay scallops should be cleaned and patted dry before being dredged in flour.
What is used to dredge the scallops?
The scallops are dredged in a mixture of all-purpose flour, salt, and black pepper.
How long should the scallops be pan-seared?
The scallops should be cooked for about 2-3 minutes on each side until golden brown.
What type of pan is recommended for this recipe?
A large wok or frying pan is recommended.
What liquid is used to deglaze the pan?
One cup of vermouth is used to deglaze the pan.
Which aromatics are sautéed after the scallops?
Chopped green onions and crushed garlic are sautéed in the pan.
What herbs are added to the white wine sauce?
Dried tarragon and fresh chopped parsley are added to the sauce.
How much should the wine sauce be reduced?
The liquid should be reduced by about one-third.
How long do you cook the scallops once they are returned to the sauce?
Return the scallops to the pan and cook for an additional 30 seconds to heat through.
What are the suggested side dishes for this meal?
This dish pairs wonderfully with fluffy rice or al dente noodles.
What category of cuisine does this recipe fall under?
This is considered European cuisine.
How many green onions are needed?
The recipe calls for 6 chopped green onions.
How much garlic is used in the sauce?
The recipe uses 2 cloves of crushed garlic.
Is this recipe suitable for a dinner party?
Yes, it is tagged as an elegant dinner and perfect for a dinner party or gathering.
How much cooking oil is required?
You will need 4 tablespoons of cooking oil.
What is the amount of bay scallops required?
The recipe requires 2 lbs of bay scallops.
How much flour is needed for dredging?
One cup of all-purpose flour is needed.
What is the flavor profile of the sauce?
The sauce is a rich and fragrant white wine reduction with garlic and aromatic herbs.
Is this a quick meal to prepare?
Yes, it is tagged as a quick meal and an easy recipe.
What temperature should the oil be when adding scallops?
The oil should be heated over medium-high heat until hot.
How much dried tarragon is used?
The recipe calls for 2 tablespoons of dried tarragon.
How much fresh parsley should I use?
You should use 4 tablespoons of chopped fresh parsley.
What is the first step in the instructions?
The first step is dredging the cleaned and dried scallops in the flour, salt, and pepper mixture.
When should the dish be served?
The scallops should be served immediately once heated through in the sauce.