Scallops in White Wine-Herb Sauce

Preparation info

  • Makes Enough for

    4

    Main-Course Scallop Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

One of the easiest sauces for scallops and other shellfish is a white wine sauce with shallots, finished with a swirl of butter. You can add chopped herbs to the sauce, either at the beginning with the shallots if using oil-rich herbs, such as thyme or marjoram, or at the end if using delicate herbs, such as parsley or chervil. This sauce is fairly liquid, so you will need to serve the scallops in soup plates. If you want a thicker sauce, reduce the wine twice as much and double the butter.