Seared Scallops Recipe with White Wine Butter Sauce

Seared Scallops Recipe with White Wine and Butter Sauce

If you’re craving a restaurant-worthy seared scallops recipe that still feels weeknight-accessible, this Seared Scallops with White Wine and Butter Sauce is your new go-to. Imagine sweet, caramelized scallops nestled in a silky, lemony white wine butter sauce, perfect for mopping up with crusty bread and pairing with a chilled glass of wine. This is the kind of dish that turns a regular Tuesday into a date-night-at-home moment.

What makes this seared scallops recipe so special is how quickly it comes together—about 35 minutes from start to finish—while still tasting like something you’d order at a coastal bistro. And because the flavors are clean, buttery, and bright, it’s a dream for wine lovers. A crisp white, a refined sparkling, even a lean rosé can be a beautiful match.

Whether you’re an experienced home cook or just starting to dip your toes into pan seared scallops recipes, this guide will walk you through the technique, the sauce, and the wine pairings so everything lands on the table hot, glistening, and perfectly cooked.

About This Dish

At its heart, this is a seared scallop recipe built on classic French technique: high-heat searing and a quick pan sauce enriched with butter, cream, and white wine. It’s elegant but unfussy, with familiar flavors that feel special without being intimidating.

Scallops themselves are naturally sweet, tender, and slightly briny. When you sear them in a hot pan, you get that beautiful golden crust on the outside while the center stays just barely opaque and silky. That contrast of caramelized exterior and delicate interior is what makes great seared scallop recipes so addictive.

The sauce leans into simple, timeless flavors: shallot, dry white wine, butter, cream, lemon juice, and fresh parsley. Think of it as a lighter, wine-forward cousin of beurre blanc. It clings to the scallops without overwhelming them, adding richness, brightness, and a gentle tang.

For American home cooks, this dish hits a sweet spot. It feels like something you’d order at a wine bar in Napa or a seafood spot on the East Coast, but all of the ingredients are easy to find at your local grocery store. The wine for the sauce can come straight off a $12–$20 shelf at Trader Joe’s, Total Wine, or your neighborhood shop, and the rest is pantry-friendly.

Because the flavor profile is buttery, savory, and lightly citrusy, this seared scallops recipe also doubles as a fantastic template for entertaining. Serve it as a main course with bread and salad, or plate it as an appetizer for a multi-course dinner. Either way, it’s an impressive dish that invites a good bottle of wine to the table.

Key Ingredients & Their Role

Understanding what each ingredient brings to this seared scallops recipe will help you cook—and pair wine—more confidently.

• Fresh scallops

Scallops are the star, bringing delicate sweetness and a gentle ocean salinity. Look for dry sea scallops (not “wet” or chemically treated), which sear better and taste cleaner. Their natural sweetness is key when selecting wine: you want bottles with good acidity to cut the richness but not so much oak or bitterness that they overpower the scallops.

• Dry white wine

The wine forms the backbone of the sauce. A dry white with bright acidity—think Sauvignon Blanc, unoaked Chardonnay, Pinot Grigio, or a crisp Spanish Verdejo—adds freshness and cuts through the butter and cream. Because the wine reduces, its flavors concentrate, so avoid anything overly oaky or sweet.

• Butter and heavy cream

Butter gives the sauce its luxurious, glossy texture and deep, savory flavor. A splash of cream rounds out the edges, making the sauce feel velvety and restaurant-level. This richness means you’ll want wines with good acidity and medium body—you need enough structure to stand up to the butter, but not so much weight that it feels heavy.

• Shallot

Finely chopped shallot adds gentle onion sweetness and a bit of aromatic complexity. It’s softer and more elegant than regular onion, which is exactly what you want with scallops and wine.

• Lemon juice and zest

Lemon is the flavor “lift” in this recipe pan seared scallops guide. Juice brightens the sauce; zest adds floral citrus aroma. From a wine-pairing perspective, this citrus note sings alongside zippy whites—wines with similar lemon, lime, or green apple notes will echo and elevate the dish.

• Olive oil

A touch of olive oil combined with butter helps stabilize the fat in the pan and raises the smoke point slightly, making it easier to get that golden sear without burning.

• Fresh parsley

Parsley brings freshness, color, and a subtle herbal note that keeps each bite from feeling too heavy. Herbal, mineral-driven whites (like many Loire Valley or coastal Italian whites) play especially well with this.

• Salt and freshly ground black pepper

Simple seasoning is all scallops need. Salt enhances their sweetness; pepper adds subtle warmth. Because the flavors are so clean, this seared scallop recipe pairs beautifully with nuanced wines.

Together, these ingredients create a buttery, savory, lemon-kissed canvas that’s tailor-made for thoughtful wine pairing—and ideal for exploring wine matches with tools like Vinomat.

Recipe

Ingredients:

• 12 pieces Fresh scallops
• 1/2 cup Dry white wine
• 6 tbsp Unsalted butter
• 1/4 cup Heavy cream
• 1 finely chopped Shallot
• 1 tbsp Lemon juice
• 1 tbsp Olive oil
• to taste Salt
• to taste Freshly ground black pepper
• 2 tbsp finely chopped Fresh parsley
• 1 tsp finely grated Lemon zest

Instructions:

1. Start with the mise-en-place: Finely chop the shallot, finely chop the fresh parsley, and zest the lemon using a zester or microplane.
2. Pat the scallops dry with paper towels. Lightly season both sides with salt and freshly ground black pepper.
3. Heat 1 tbsp of olive oil and 1 tbsp of unsalted butter in a non-stick skillet over medium-high heat. Once the butter has melted and the pan is hot, add the scallops.
4. Sear the scallops for 1.5–2 minutes on each side, until golden on the outside but still tender on the inside. Remove them from the pan and set aside on a plate. Cover loosely with foil to keep warm.
5. Reduce the heat to medium. In the same skillet, add the finely chopped shallot and cook for 2–3 minutes, stirring until soft and translucent.
6. Deglaze the pan with 1/2 cup of dry white wine. Let it simmer for 2 minutes to reduce slightly.
7. Stir in 1/4 cup of heavy cream and 5 tbsp of unsalted butter (adding the butter 1 tbsp at a time). Whisk gently until the sauce thickens slightly and becomes glossy.
8. Add 1 tbsp of lemon juice and season the sauce with salt and freshly ground black pepper to taste.
9. Return the scallops to the pan and gently spoon the warm sauce over them. Heat for 1 minute at low heat to rewarm the scallops.
10. For plating, elegantly arrange 3 scallops per plate. Drizzle the white wine and butter sauce over and around the scallops. Garnish with finely chopped parsley and a small sprinkle of lemon zest.
11. Serve immediately with crusty bread or a light green salad on the side if desired.

Nutrition Facts (per serving):

• Calories: 240 kcal
• Protein: 18.0g
• Fat: 22.0g
• Carbohydrates: 6.0g
• Salt: 1.1g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings

A great seared scallops recipe deserves a great glass of wine. The goal is balance: you want a wine that can handle the richness of butter and cream, highlight the lemon and herbs, and respect the delicate sweetness of the scallops.

Here’s what to look for:

• Body: Light to medium-bodied wines work best. You want freshness, not heaviness.
• Acidity: Moderate to high acidity is your friend; it cuts through the sauce and refreshes your palate.
• Oak: Minimal or no oak. Too much oak can clash with the citrus and overwhelm the scallops.
• Tannins: For whites and rosés, essentially none. If you venture into a light red, keep tannins very low.

1. California Chardonnay (Unoaked or Lightly Oaked)

For U.S. drinkers, this is often the first thought—and it can be an excellent match if you choose carefully. Look for unoaked or lightly oaked Chardonnay from:

• Sonoma Coast or Russian River Valley (California)
• Carneros (shared between Napa and Sonoma)

You want bottles with citrus, apple, and a touch of creaminess rather than big vanilla and toast. Expect to find great options in the $15–$25 range at Total Wine, BevMo, and many grocery chains. The wine’s soft texture and bright acidity echo the cream and butter, while the citrus notes mirror the lemon in the sauce.

2. Sauvignon Blanc (California or Loire Valley)

If you prefer something crisper, Sauvignon Blanc is a fantastic choice for this pan seared scallops recipe:

• From California (Napa, Sonoma, Santa Barbara): look for zesty, citrus-driven styles.
• From France’s Loire Valley (Sancerre, Pouilly-Fumé): expect high acidity, minerality, and notes of lemon, lime, and green herbs.

These wines cut straight through the richness of the white wine butter sauce, leaving your palate refreshed after each bite. You’ll find plenty of quality bottles between $15–$30 at Trader Joe’s, Total Wine, and local shops.

3. Italian or Spanish Coastal Whites

For something a little different—but still easy to find in the U.S.—try:

• Vermentino from Sardinia or the Tuscan coast
• Albariño from Rías Baixas in Spain

These wines are typically bright, saline, and citrusy, almost like a squeeze of lemon with a sea breeze built in. They bring out the oceanic character of scallops and pair beautifully with the parsley and lemon zest. Look for bottles in the $14–$22 range at BevMo or your neighborhood wine store.

4. Oregon Rosé or Very Light Pinot Noir

If you prefer something pink—or even a very light red—turn to Oregon.

• Dry rosé made from Pinot Noir offers red berry notes, bright acidity, and a crisp finish. It’s excellent if you serve the scallops with a salad or roasted vegetables.
• A very light, chilled Oregon Pinot Noir can work if your sauce stays on the lighter side and you love red wine. Choose styles with low tannins and bright red fruit, and chill slightly (about 55°F).

You’ll often find good Oregon rosés and value Pinot Noir in the $18–$28 range at Total Wine and better-stocked grocery stores.

Unsure where to start? Open Vinomat, plug in this seared scallops recipe, and let it recommend specific bottles at shops near you based on your budget and preferences.

Cooking Tips & Techniques

To turn this seared scallops recipe into a flawless restaurant-style plate, technique matters more than complexity.

• Dry your scallops thoroughly

Moisture is the enemy of a good sear. Pat the scallops dry with paper towels on all sides before seasoning. If they’re very wet, pat twice.

• Use a hot pan—but don’t burn the fat

Heat your skillet over medium-high until the butter and oil are hot and just starting to shimmer. If the butter begins to smoke aggressively, reduce the heat slightly before adding scallops.

• Don’t overcrowd the pan

Give each scallop space so steam doesn’t build up. Work in batches if needed. Overcrowding will prevent that deep golden crust that makes a pan seared scallops recipe so satisfying.

• Resist the urge to move them

Once the scallops hit the pan, let them sit undisturbed for 1.5–2 minutes. This contact time is what builds color and flavor.

• Watch the center, not the clock

Scallops are done when they’re golden brown on the outside and just slightly translucent in the center. Overcooking makes them rubbery; undercooking is rare if you follow the timing.

• Build the sauce in the same pan

Deglazing the skillet with white wine pulls up all the flavorful browned bits from the scallops. This is the foundation of a great white wine butter sauce.

• Emulsify slowly

Add the butter a tablespoon at a time while whisking so it blends smoothly with the wine and cream. This keeps your sauce glossy, not broken.

Follow these simple techniques, and your recipe pan seared scallops will taste like they came straight from a chef’s kitchen.

Serving Suggestions

Presentation and accompaniments can turn this seared scallops recipe into a complete, memorable meal.

• Plating: Arrange three scallops per plate in a neat line or small cluster. Spoon the white wine and butter sauce generously around and over the scallops so it pools beautifully on the plate.
• Garnish: Finish with finely chopped parsley and a light sprinkle of lemon zest for color, fragrance, and a fresh pop of flavor.
• Sides:
• Warm, crusty bread or a sliced baguette to soak up the sauce
• A simple green salad with a light lemon vinaigrette
• Steamed or sautéed asparagus, green beans, or baby spinach
• For a more substantial meal, serve over a small bed of creamy mashed potatoes, polenta, or a simple risotto.
• Wine service: Chill your white wine to about 45–50°F (a short rest in the fridge works) and pour just before serving. If you’re using Vinomat, you can log this seared scallop recipe and save your favorite pairings to revisit later.

Set the table with real plates, cloth napkins if you have them, and maybe a candle or two. Even on a weeknight, this dish deserves a little ceremony—and the wine pairing will feel that much more special.

Conclusion

This Seared Scallops with White Wine and Butter Sauce is the kind of seared scallops recipe that makes staying in feel more exciting than going out. With just a handful of ingredients and a few smart techniques, you get golden, tender scallops in a sauce that was practically made to meet a good bottle of wine.

Use this seared scallops recipe guide as your starting point, then open Vinomat to explore tailored wine recommendations—from Napa Chardonnay to Spanish Albariño—available at your local shops. Whether you’re cooking for yourself, a partner, or a small dinner party, this dish and its wine pairing potential will instantly elevate your home dining experience.