Scallops with White Wine Sauce



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Image and video hosting by TinyPic

For Labor Day, Gary and I did something wonderfully laborious: we went scalloping. Scalloping, actually, is a lot of work, and it’s an all day affair. It involves heading to the Northern Gulf waters, which is a little more than an hour away from here. Once on the water, we have to “find” the scallops. A group of boats with their dive flags waving is often a good sign, but you never know. One spot may be full, another devoid. We wear snorkels, masks, and fins, and swim around with our face in the water looking on the bottom for scallops. The scallops tend to hide in the eel grass (the long flowing grass that grows on the sandy bottom). They’re hard to find–the color and shape really camouflages the shell against the grass–which makes it all the more fun when one is spotted. Once one is found, we swim down, pick it up, and put it in a mesh bag. It’s like an Easter Egg hunt for adults.

Once we’ve (hopefully) caught our limit–it’s 2 gallons (shell on) per person, or 10 gallons per boat–we’re not quite finished for the day. Once home, we still have to clean the little guys. However, all of this “work” in the sun and the sea is well worth the scallops.


1 lb scallops
4 T butter
2 cloves garlic, minced
2 T minced shallots
1 t Herbs of Provence
1/4 c white wine
1/4 c lemon juice
1 t chopped fresh parsley
1 lb linguini


First, get your pot of water boiling for your linguini. Next, make your butter sauce. Melt 3 T butter on medium-low heat. Add the garlic and shallots. Cook and stir until transparent (or about 3 minutes). Season with the Herbs of Provence, and S&P. Increase heat to medium. Stir in wine and lemon juice, bring to a simmer, and then whisk for one minute. Remove from heat and add parsley. Add linguini to the boiling water.

Now the scallops. Get a large skillet to medium high heat. Add 1 T butter and wait until it is hot. Add half the scallops to the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the other side, about 1 minute. Remove. Repeat with the other half of the scallops. (Note: if you dump all your scallops in the pan at the same time, your pan will loose its heat and won’t give your meat a good sear.)

Once the linguini is finished, pour the butter sauce over the noodles and top with the scallops. Garnish with more parsley.



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