19 Reviews of Savory Sea Scallops in White Wine Sauce

From: troyh

On Feb 14, 2004

added some asparagus, served over some small shell pasta, and we really enjoyed it. wish I'd noticed the suggestion of a little parm. I thought it was a lot of wine, but it made a very light and flavorful sauce. will make again.

From: Laurita

On Jul 15, 2003

Scallop season just opened. I went out in search and ending up buying some from the market...so I got the big sea scallops rather than the little bay scallop which is what I would have found (had I found any!) This recipe really is easy. I wish I would have made a little more sauce but I'll up that next time (although I may have cooked it down a little too much waiting for the pasta to get ready - put the pasta on first, these scallops cook very quick). I served mine over seashell pasta. Would be great to top with a little parmesan cheese too. Thanks for the quick-n-easy recipe, polly salama.

From: Miss Annie

On Jun 4, 2003

Polly, these are wonderful scallops. I made the recipe, using 3 cloves of garlic and the rest as you directed. We were rewarded with an exceptional dish, full of flavor and a fabulous aroma. I would say gourmet for sure. Thanks for sharing this lovely recipe.

From: Hey Jude

On Dec 4, 2004

This is a quick, easy and delicious recipe that I will surely be preparing again soon. I made this as written, adding a little bit of crushed red chile peppers and I served it with your suggested penne with asparagus sauce #55679. Very delicious dinner, thanks Polly for posting your great recipes.

From: Vicki in Kansas Brown

On Nov 21, 2004

This recipe really rocks! We enjoyed it very much, Thanks for sharing.

From: 2Bleu (Bird&Buddha)

On Jan 2, 2008

This recipe made it into Favorite Finds of 2007. This recipe was AWESOME!!!! I added shrimp to it also, and served it over spaghetti tossed in butter, salt, & pepper. kudos!

From: ramartin42

On Jul 14, 2008

This was absolutely unbelievable. So simple, and the scallops came out perfect. I used scallops from the Jersey shore, probably about 2.5 inches in diameter, and 1.5 inches thick. My husband brings them home quite a bit, and this recipe will be used a lot!

From: FoodFromSicily

On Nov 18, 2007

Great! I served this for company and not a morsel was left over. I used a semi sweet white wine instead of the dry but other than that I followed the recipe exactly as written. I'll be making this again and again. Thanks for a wonderful and easy recipe!

From: Chef #1177516

On Feb 20, 2009

This was an excellent recipe although next time I will double the sauce for sure...once it reduces, there just is not enough if you want to serve it with veggies or pasta but it was delicious!!!

From: Chef Jessica 1205407

On Mar 29, 2009

Be careful with the heat! Oil splattered everywhere when I followed the instructions. Other than that, very tasty!