Sea Scallops in White Wine Sauce

Name: Sea Scallops in White Wine Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 30 g Olive oil; 600 g Sea scallops; 240 g Dry white wine; 30 g Lemon juice, fresh; 40 g Butter; 12 g Garlic cloves; 8 g Parsley; 1 g Ground pepper, fresh

Sea Scallops in White Wine Sauce · ready in 25 min · 4 servings · 320 kcal per serving · medium · 8 ingredients

Tender sea scallops are quickly seared until golden, then finished in a silky white wine and lemon sauce enriched with butter, garlic, and fresh herbs for an elegant yet simple seafood dish.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
kcal: 320
Difficulty: medium

French Mediterranean Main dishes Quick (30 min or less)Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

30 gOlive oil
600 gSea scallops
240 gDry white wine
30 gLemon juice, fresh
40 gButter
12 gGarlic cloves
8 gParsley
1 gGround pepper, fresh

Equipment

stovetop, chef knife, cutting board, paper towels, plate, serving plates, skillet, spoon, tongs, wooden spoon

Instructions

Prep ingredients
Gather all ingredients, pat the sea scallops dry, mince the garlic cloves, and finely chop the parsley, setting a heavy skillet on the stovetop. · 5 min
What to look for: oil shimmering
Heat oil
Heat the olive oil in the heavy skillet over high heat until the oil shimmers and moves easily across the pan. · 2 min
What to look for: oil shimmering
Add scallops
Carefully add the sea scallops to the hot oil in a single layer without crowding the skillet. · 2 min
What to look for: gentle sizzling
Sear scallops
Sear the scallops on each side until a golden-brown crust forms, turning once with tongs. · 2 min
When it is done: Scallops should be opaque throughout and reach 63°C / 145°F internally.
Add some wine
Pour in part of the dry white wine and lower the heat to medium to deglaze the pan. · 1 min
What to look for: bubbling wine
Simmer briefly
Simmer the scallops gently in the wine over medium heat to blend flavors. · 3 min
What to look for: light simmer
Remove scallops
Remove the scallops from the skillet and set them aside on a warm plate. · 2 min
What to look for: scallops coated in sauce
Build sauce base
Add the remaining dry white wine, fresh lemon juice, and minced garlic to the skillet. · 1 min
What to look for: aromatic steam
Reduce sauce
Bring the sauce to a boil, then cook until it reduces by about half. · 3 min
What to look for: thickened and glossy
Finish sauce
Stir in the butter until melted, then add chopped parsley and season with freshly ground pepper. · 1 min
What to look for: silky sauce
Plate and serve
Place the scallops on serving plates and spoon the white wine sauce generously over the top before serving. · 1 min

Nutrition (per serving)

kcal	320
Protein	28 g
Carbohydrates	4 g
of which sugars	1 g
Fat	20 g
of which saturated	7 g
Fibre	1 g
Sodium	420 mg

Nutri-ScoreB

Allergens

Contains: molluscs, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Olive oil

avocado oil: Good high-heat option with neutral flavor

Sea scallops

large shrimp: Cook slightly longer until opaque

Dry white wine

fish stock: Use low-sodium stock

Lemon juice

white wine vinegar: Add gradually to avoid excess acidity

Butter

clarified butter: More heat stable

Garlic cloves

shallot: Sweeter, milder flavor