Seared Scallops with White Wine Pan Sauce
Updated Nov 02, 2025, Published on Sep 30, 2023
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As someone that loves creating easy AND flavorful recipes, this Seared Scallops with Pan Sauce recipe is exactly the type of recipe I like to make. First of all, the whole dish cooks in one pot, the recipe comes together in under 30 minutes including prep time, and there is such an amazing balance of citrus/herbs/richness.
Seared Scallops Ingredients
- 1 lb Scallops - one of my favorite proteins! They are naturally sweet and absorb the flavors of whatever you cook them with. They only take minutes to cook.
- Salt & Pepper - enough to generously season the scallops
- 2 tbsp Flour - enough to thinly coat scallops. This will help dry out the scallops even more to get a nice sear.
- 4 tbsp Unsalted Butter - divided to sear the scallops, cook the shallots/garlic, and finish the pan sauce
- 1 Large Shallot - chopped; use 2 if smaller
- 3 cloves Garlic - minced
- 1/3 cup Fresh Parsley - roughly chopped
- 1/2 cup White Wine - I like using a dry white wine such as Sauvignon Blanc. I use a wine that isn't super expensive but good enough that I enjoy drinking it! The alcohol will cook off, but you can also substitute broth if you prefer cooking without alcohol
- 1 Lemon - have another lemon on hand to squeeze some additional lemon juice to serve
- Crusty Bread - I served this with some sourdough bread but you can can also serve with rice, pasta, etc. This recipe is super versatile.
Recipe Instructions
- Pat scallops dry with a paper towel. Generously season with salt and pepper on both sides. Sprinkle with flour to thinly coat, shaking off any excess.
- Melt 2 tbsp of butter in a large pan over high heat. Add the scallops in 1 layer and lower the heat to medium. Cook for 2 minutes without touching the scallops. Flip the scallops and cook another 2 minutes. The scallops should flip easily once they are ready to flip. Set aside on a plate.
- Melt another 1 tbsp of butter in the same pan. Add the shallots and garlic and cook for 1 minute, stirring often. Mix in the fresh parsley and cook for another minute.
- Pour in the white wine and scrape the bottom of the pan to release any stuck bits. Simmer for 2 minutes to reduce the liquid. Add the remaining 1 tbsp of butter and stir to combine to thicken the sauce. Finally squeeze in the juice of 1 lemon.
- Divide the scallops into shallow bowls. Spoon the pan sauce over the scallops. Squeeze with additional lemon juice as desired. Serve with crusty bread, rice, pasta, etc. as desired.
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This will be your go-to recipe when you want a bright and flavorful dinner in under 30 minutes. Scallops feel so fancy, but I truly think they are one of the easiest proteins to cook because they cook so quickly and take on the flavor of whatever you cook them with so well.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Seared Scallops with White Wine Pan Sauce
Ingredients
- 1 lb Scallops
- Kosher Salt & Black Pepper, to generously season scallops
- 2 tablespoon Flour, enough to thinly coat scallops
- 4 tablespoon Butter, divided
- 1 Shallot, chopped; use 2 if smaller
- 3 cloves Garlic, minced
- 1/3 cup Fresh Parsley, roughly chopped
- 1/2 cup White Wine, dry; can substitute broth
- 1 Lemon, additional to serve
Instructions
- Pat scallops dry with a paper towel. Generously season with salt and pepper on both sides. Sprinkle with flour to thinly coat, shaking off any excess.
- Melt 2 tbsp of butter in a large pan over high heat. Add the scallops in 1 layer and lower the heat to medium. Cook for 2 minutes without touching the scallops. Flip the scallops and cook another 2 minutes. The scallops should flip easily once they are ready to flip. Set aside on a plate.
- Melt another 1 tbsp of butter in the same pan. Add the shallots and garlic and cook for 1 minute, stirring often. Mix in the fresh parsley and cook for another minute.
- Pour in the white wine and scrape the bottom of the pan to release any stuck bits. Simmer for 2 minutes to reduce the liquid. Add the remaining 1 tbsp of butter and stir to combine to thicken the sauce. Finally squeeze in the juice of 1 lemon.
- Divide the scallops into shallow bowls. Spoon the pan sauce over the scallops. Squeeze with additional lemon juice as desired.
Video
@carolbeecooks Seared Scallops with a Lemon, White Wine, Parsley, Shallot, and Garlic Pan Sauce 🍋 ready in under 30 minutes because scallops only take minutes to cook! #scallops #pansauce #30minutemeals
♬ Hypnotize (Instrumental) [2014 Remaster] - The Notorious B.I.G.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am going to try this tonight in lieu of my other scallop recipes, and I will plate the scallops over a small bed of blanched baby spinach which I think will marry well with the sauce.
In your instructions, step three you have “add the scallops and garlic….) I am sure you mean add the shallots and garlic.
Hi John – yes, I meant add the shallots and garlic! Thank you for pointing that out, I will update the instructions. I hope you enjoy the recipe!
We made this recipe for the first time on July 29, 2024, and we both loved it. I can’t imagine how it could be made any better than this! Keep these recipes coming Carol Bee!
That’s wonderful to hear that you enjoyed the recipe so much! Thank you for the encouragement and leaving such a nice review!