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scallops and ???

caitscake Jul 22, 2007 01:51 PM

So... I bought fresh scallops today and some white wine and I am thinking I want to make a white wine sauce for my scallops, but I don't actually know how... or really what flavors work best together... So any white wine recipes/ advice would be helpful and anything else that goes well with scallops. Thanks!

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  1. Pylon RE: caitscake Jul 22, 2007 02:40 PM


    1. a
      Alice Letseat RE: caitscake Jul 22, 2007 02:58 PM

      White wine....hmmm....garlic, shallots, parsley. Top w/ a bit of lemon zest after you've done a white wine sauce mounted w/ unsalted butter....

      I like scallops w/ a bit of sauteed garlklic and parsley, roasted red peppers and capers. No wine in the dish. Butter and olive oil. Drink the wine.

      3 Replies
      1. re: Alice Letseat
        caitscake RE: Alice Letseat Jul 22, 2007 03:03 PM

        Thanks so much! I ended up completely just experimenting and doing a kind of limey-ginger sauce... it completely overwhelmed the scallops, so I will have to try a more garlicky sauce next time. I'm trying to be more adventurous with my cooking so I guess I'll just chalk this one up to a learning experience dinner.... mmmm... not so delicious.

        1. re: caitscake
          mpalmer6c RE: caitscake Jul 22, 2007 05:30 PM

          I like a reduction sauce. Remove food, keep warm, pour off excess grease, To pan add white wine, parsley, butter, lemon juice.and herbs of choice (e.g., thyme, dill, tarragon). Boil 2-3 minutes and pour over food.

          1. re: caitscake
            kmh RE: caitscake Jul 22, 2007 05:38 PM

            a ginger/lime dressing should have gone well with scallops.

            scallops are sweet and delicate, and are easily overwhelmed, be very cautious with sauce, and instead think of "dressing" them
            i would be very cautious with a garlicky sauce.

            bacon (as mentioned above) goes well with scallops which are also lovely grilled
            (in their shell) with fresh herbs and a squeeze of lemon juice, or gremolata

            scallops are lovely stirfried in chinese cooking wine (or sherry), light soy and ginger, and there is little that can beat a freshly battered scallop, fast fried and served with lemon and salt.

            with accompaniment to scallops LESS is definitely more!

        2. h
          HillJ RE: caitscake Jul 22, 2007 05:28 PM

          thin balsamic vinegar or malted vinegar with a bit of honey; close to a tsp of each for 6-8 scallops and grill 1-2 mins.

          so many wonderful flavors can overwhelm scallops, so go lightly.

          1. f
            fara RE: caitscake Jul 22, 2007 06:52 PM

            i made scallops tonight -
            a decent amount of butter,add scallops at med heat, add crushed garlic after scallops have cooked a bit, add some basil and fresh marjoram (the two herbs I have growing on my porch), and grey salt. I mixed in some spaghetti, and cooked it briefly over low heat with the scallops. then topped with freshly ground pepper. it was very good.

            i have never had luck with white wine sauce and scallops. seems like it should go, right?

            another great way to make scallops - butter again, a lot of it. add scallops and soy sauce, and reduce. that's it. the butter and soy sauce mixed well together makes an incredible sauce.

            1 Reply
            1. re: fara
              kmh RE: fara Jul 22, 2007 10:24 PM

              the wine thing may hav something to do with the heat it's reduced at, and the length of time it's done over. scallops need very little cooking and become tough

            2. alpine chef RE: caitscake Jul 22, 2007 10:46 PM

              can go in a lot of directions....

              i prefer them seared. can play with misc buerre blancs (and the type of wine you use for it).... or a simple shallot, brandy, cream sauce.... can use so many different wines, liquors, spirits to deglaze....

              risotto is a great accompaniment for them....

              so i might do a tarragon buerre blanc (maybe with a sauv blanc) with a citrus risotto
              pancetta cream sauce with a crimini risotto


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