How to Make Homemade Scallops with white wine cream sauce
Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Any-night-of-the-week Scallops with white wine cream sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Scallops with white wine cream sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Scallops with white wine cream sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Scallops with white wine cream sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can cook Scallops with white wine cream sauce using 8 ingredients and 4 steps. Here is how you cook it.
Found this on the Food Network site.
Ingredients and spices that need to be Get to make Scallops with white wine cream sauce:
- 1 tablespoon salted butter
- 1/2 cup shallot, finely chopped
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar. I used Rice Vinegar
- 1 tablespoon finely chopped parsley. I used Freeze-dried, the same as fresh
- Salt and pepper
- 1/2 pound fresh sea scallops
- 1/4 cup heavy cream
Instructions to make Scallops with white wine cream sauce
- In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer.
- Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes or until thickened.
- Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white and transluscent inside.
- Serve immediately with rice pilaf. I also served steamed Asparagus. And a good white wine of your choice.
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