Bay Scallops with White Wine

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 1 pound bay scallops
  • Salt and freshly ground black pepper
  • 2 tablespoons finely chopped shallots
  • Β½ garlic clove, finely minced
  • 4 mushrooms, thinly sliced
  • ΒΌ cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon finely chopped parsley


  1. Heat the butter in a skillet and add the scallops. Cook quickly, shaking the pan; sprinkle with salt and pepper. Continue cooking and stirring with a wooden spoon and add the shallots, garlic and mushrooms. Cook, stirring, for about one minute, then transfer scallops to a warm dish.

  2. Add the wine to the skillet and cook over high heat, stirring, for about one minute. Add the cream and cook over high heat, stirring, for two minutes. Return the scallops to the skillet and sprinkle with parsley. Serve over freshly made noodles or rice.

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