Italian Bay Scallops in Wine Butter

These little Italian Bay Scallops in a wine-butter garlic sauce are off-the-charts delicious.

Warning! They are so delicious that when I do a taste test for seasoning, they are so flavorful and addicting that you just can't stop eating them.

Made on top of the stove in a frying pan, these buttery little gems have the best sauce to dunk your favorite hard-crusted loaf of bread into so you won't want to waste a drop.

The sauce is also terrific served over a bed of rice or a plate of your favorite pasta.

Sometimes we even add some toasted breadcrumbs on top but that is totally just an option.

Besides being so quick and easy-to-make scallops this recipe is certainly a perfect addition to any seafood lover's collection of recipes. 

This dish will even impress your guests when you host a dinner party and we often make this as an appetizer especially around the Christmas Eve holiday when we celebrate the Feast of 7 Fishes.

If you prefer to get right to our scallop recipe, scroll all the way to the bottom of this post for the printable recipe card and hit print.

Step-by-Step Stovetop Bay Scallops Super Simple Recipe

1. Saute the garlic in butter (add onion, and shallots if you prefer in this step also).
2. Add the scallops and sear them to form a crust on the bottom and then set them aside
3. Place all the wine, seasoning into the skillet and scrape the bits off the bottom
4. Add the lemon juice and stir simmering for a few minutes (very slow simmer)
5. Add the scallops back in for a few more minutes around 2 to 3 minutes
6. Serve with chunks of hard-crusted Italian bread over rice or pasta and enjoy!
7. Note:smoked paprika will turn them orange in color as show above leave out if you want them all buttery as below photo
8. For a printable copy scroll to the bottom and hit print on the recipe card

Tips and Suggestions

1. do not boil the scallops sear them first then just add the ingredients to a light simmer
2. use chicken instead of seafood for allergies
3. these cook really fast so be very careful not to overcook them or they will be tough
4. add some red pepper flakes on top when serving for a little spicy heat
5. serve them on top of cooked pasta or rice
6. these are best when eaten right away
7. these are also great in a big bowl with a hunk of hard bread to soak up the juices
8. remember if using them frozen to thaw in cold water first and blot dry
9. onion, shallots can be used for additional flavor with other fresh herbs

Shopping List (recipe in is in the printable card at the bottom)

• scallops
• freshly chopped parsley
• freshly ground black pepper
• granulated garlic 
• fresh garlic 
• unsalted butter
• freshly squeezed lemon juice and wedges for serving
• white wine or chicken broth
• salt, pepper, and red pepper flakes
• Optional: chopped fresh dill, basil or mint,  lemon wedges and topped with toasted sauteed breadcrumbs
• Serve with garlic bread, rice, or pasta

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Seafood Made in Minutes!

Seriously this garlic butter sauce is so addicting and I don't waste a drop of this delectable sauce!


This butter, lemon, and wine will fool everyone you didn't order this dish from a 5-star restaurant!


These scallops cook quickly and you can use the large style or small bay-sized scallops fresh or frozen.


If you're a seafood lover and not crazy about scallops try this sauce with crab, shrimp, lobster, or a medley of all three!

Bay Scallops in Wine Butter Sauce

Yield: 4

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

A meal that any scallop lover will go crazy for. This wine butter garlicky sauce with lemony perfection. The sauce is great served with rice or pasta.

Ingredients

• 1 1/2 pounds bay scallops if frozen thawed in cold water or you can use another shellfish (for large scallops you will need at least 2 pounds)
• Note: for seafood allergies use boneless chicken breast
• 4 1/2 tablespoons unsalted butter
• 5 large garlic cloves, minced fine
• 1/2 cup dry white wine or you can use chicken broth
• 1 teaspoon granulated garlic powder
• 1 teaspoon paprika
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup chopped Italian flat-leaf parsley
• 1 tablespoon lemon zest
• salt, pepper, and red pepper flakes to taste
• Optional Additions to taste: dill weed, freshly chopped mint leaves, fresh chopped thyme, freshly chopped basil, chopped shallots sauteed in butter, and smoked paprika as shown in the photo
• Optional: Toasted Breadcrumb Topping Garnish:
• 2 tablespoons olive oil
• 1/2 cup Italian-flavored breadcrumbs
• Serve with: Garlic Bread for dipping in the sauce, over white cooked fluffy rice or cooked pasta of your choice

Instructions

1. Thaw scallops in cold water if frozen and blot dry with paper towels.
2. Note: If using toasted breadcrumbs as a garnish make them set aside ( use around 1/2 cup breadcrumbs with 2 tablespoons olive oil or butter and saute in a frying pan until toasted and set aside this is just an optional topping.)
3. In a clean frying pan on low heat melt the butter.
4. Add the garlic and saute for 2 minutes (and shallots if using).
5. Add the scallops with salt, pepper, paprika, and red pepper flakes, and pan fry on high heat until the bottom of the scallops forms a crust around 2 to 3 minutes.
6. Remove from the pan and set aside.
7. Stir in the wine or broth, parsley (or any other fresh herbs you prefer), and garlic powder. and zest scraping any bits on the bottom of the same pan used to saute the scallops.
8. Simmer for 3 minutes.
9. Add the scallops for 2 more minutes.
10. Drizzle lemon juice into the mixture and stir it in.
11. Place them into a dish and garnish with toasted breadcrumbs if desired and garnish with wedges of more lemon

Notes

Tips and Suggestions

1. do not boil the scallops sear them first then just add the ingredients to a light simmer
2. use chicken instead of seafood for allergies
3. these cook really fast so be very careful not to overcook them or they will be tough
4. add some red pepper flakes on top when serving for a little spicy heat
5. serve them on top of cooked pasta or rice
6. these are best when eaten right away
7. these are also great in a big bowl with a hunk of hard bread to soak up the juices
8. remember if using them frozen to thaw in cold water first and blot dry
9. onion, shallots can be used for additional flavor with other fresh herbs

Nutrition Facts

Calories

330.08

Fat (grams)

22.58 g

Sat. Fat (grams)

9.66 g

Carbs (grams)

16.52 g

Fiber (grams)

1.66 g

Net carbs

14.89 g

Sugar (grams)

1.69 g

Protein (grams)

15.78 g

Sodium (milligrams)

421.57 mg

Cholesterol (grams)

70.76 mg

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bay scallops in wine butter, scallops in butter wine sauce, how to cook bay scallops

seafood recipes, scallop recipes , fish recipes, shellfish recipes

Italian, French

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