Tuesday, January 15, 2008

Scallops with White Wine sauce

I found a website called All Recipes and it lets you put in the number of servings you want and it automatically converts the recipe. So cool! Here is the recipe for this meal if you want to go back and convert it for more than 2 servings, which is what the following will make:


* 1/4 cup chicken broth
* 2 tablespoons white wine
* 1/4 lemon, juiced
* 1-1/2 teaspoons minced shallot
* 1/2 clove garlic, minced
* 2 tablespoons butter
* 1/2 pound sea scallops
* 1-1/2 teaspoons olive oil
* salt and pepper to taste


1. Preheat the oven broiler.
2. In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
3. Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
4. Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

I served this over noodles again, so get the water going and turn on your broiler! I used my toaster oven as I made a smaller serving.


I always have some cheap but not horribly bad wine around for cooking.

The lemon added a tart flavor that I loved.

Your shallot and garlic

I used frozen bay scallops

I like this size scallop, bite sized, sweet and delicious!

Now that your ingredients are all assembled, get your pasta in the water and begin to make your sauce!

I have heard of garlic turning blue before but it has never happened to me. I thought this was great to share in case it ever happens to YOU! It is just the garlic reacting with something metallic, possibly from the canned chicken broth. It is perfectly safe to eat, I promise.

To get the scallops oiled up I like to use this gadget:

I got this on ebay for $10 and it is made by tupperware. I use it ALL the time. It allows you to spray the olive oil on instead of coating it all over and using more than you need to.

You just pump it up and its ready to go! You can get these sprayers in kitchen stores too.

My scallops are oiled, salted and peppered and ready to go into the broiler for a tanning session. I didn't flip my scallops, just let them broil for about 5 minutes.

Please use real butter not margarine. You will be so much happier with the results and you will not be ingesting plastic.

Here is the meal, served with the easiest cucumber salad EVER. Just slice some cukes, add some onion or shallot and sprinkle on some rice wine vinegar and a drop or two of sesame oil. I let this sit in the fridge for up to 24 hours and it is delicious!

I eat this a lot in the summer when it is super hot here.

Ready for its close up, blue garlic and all!


  1. I do not like shallots. So this is one we won't be trying. I didn't know that about garlic turning blue.

  2. This looks wonderful. I love scallops. Do Joe and Tanner get to taste any of these wonderful meals?

  3. yummmmmmmmmmm, that sure looks good to us!

    Love ya lots,
    Maggie and Mitch

  4. I LOVE scallops...I think I might even have some in the freezer right now...might have to try this tonight.

    Oh and the cucumber salad...I make that too!!!! LOVE it!

    I have to say, since you started this, I have been cooking at least 3 nights during the week (I usually have no problem cooking on wknds). Not all your recipes, but you definitely have inspired me!

  5. haha I just reread what I wrote. That should say I do not like scallops not shallots. Geez

  6. You're introducing me to all kinds of new foods. I've never made scallops before (and I won't tell you how old I am) but they sure look good.

  7. I've never tried scallops but this does look tasty! Interesting cucumber salad too...

  8. Allrecipes has been my go-to recipe for years! I LOVE it. I never cook scallops at home...but it might be interesting to try. Doesn't sound hard.


  9. Yu-um. I love scallops but I've always been too scared to make them myself (something about seafood...). I might have to try out this recipe this weekend. And I am definitely going to get a bag of the whole wheat egg noodles.


  10. oh these recipes are amazing.

    I am starting to get addicted to this Blog.

    I cooked Risotto the other evening, in your other post. I cook it quite a lot 'cos it makes leftovers go a long way!

    In the UK we have a spray olive oil called One Cal, which is very good.

    I hope its okay but I have linked with you on my blog site, so I can dip in more often for a read and a drool!

    Love your photos too!

    Love and light Jeannie xxxxxx

  11. also can you believe this?

    We live in Scotland where some of the best sea food is fished......but we cannot buy much of it,

    It all gets loaded into container lories at the ports up north and driven past us to France and Europe.

    I have to buy frozen scallops! And the frozen prawns and lanquostines (if I could spell!) come from the Indian Ocean, yet the best sea food and shell fish in the world is on our coastline.


    love and light, Jeannie xxxx

  12. omg, you're amazing!!! I'm a college student, and I'm always looking for recipes that are good for one or two.

  13. OK, finally made this...OMG LOVED IT!!! Will definitely make it again!!!