Scallops in white wine
4 servings
20 minutes
Scallops in white wine are an exquisite dish of French cuisine that captivates with its elegance and tenderness. The recipe's origins trace back to regions of France where seafood has always been the foundation of gastronomic tradition. Scallops sautéed in white wine with shallots and parsley acquire a refined sweetness complemented by the creamy softness of the sauce. This sauce, thick and with an ivory hue, envelops each piece, creating a harmony of flavors. The dish is perfect for both festive dinners and romantic evenings, paired with a glass of chilled white wine. It pairs wonderfully with crispy baguette or light salad, highlighting the freshness of the seafood and depth of flavor. The simplicity of preparation makes this recipe an excellent choice for gourmets who appreciate the sophistication and refinement of French cuisine.
1
Place scallops, chopped shallots, and parsley in a pot. Pour in the wine. Season with salt and pepper to taste. Add butter.
- Sea scallops: 700 g
- Shallot: 3 pieces
- Chopped parsley: 2 tablespoons
- Dry white wine: 250 ml
- Ground black pepper: to taste
- Salt: to taste
- Butter: 7 tablespoons
2
Bring to a boil. Simmer for 3-5 minutes. Remove the scallops from the pot.
3
Continue to simmer the rest over moderate heat, stirring occasionally. When the sauce thickens and takes on an ivory color, remove the pot from the heat.
4
Add the scallops back to the pot with the sauce and mix everything thoroughly. The dish is ready.
- Sea scallops: 700 g
