Scallops with White Wine and Rosemary Reduction

Tonight’s meal was a slam dunk.  Scallops are already delicious on their own, but together with my White Wine and Rosemary Reduction they were unbelievably savory on top of a bed of sautéed spinach.  Added bonus: it’s low carb and a lean source of protein!  Who says dieting can’t be delicious?

So tonight was day two of my post-Thanksgiving self-imposed starvation.  But I guess I can’t really complain when I’m eating food as decadent as what I’m about to share with you.  I knew I wanted to cook scallops because 1. They’re freaking delicious, and 2. They’re healthy.  They’re also incredibly versatile and can be used with so many different flavors and dishes.

The only question was what flavors I wanted to incorporate and how to make it a complete meal sans carbs.  But I didn’t want to buy a lot of ingredients so I decided to just keep it simple with ingredients I already had!  Since wine is the only thing you can count on at my house I chose to make a simple white wine reduction for the sauce.  I decided to serve it on a bed of spinach since it looks pretty and is supposedly good for you.

The thing with scallops is that you have to get a good sear on them; you can’t steam them.  To do that you need a nice hot pan, an appropriate amount of oil, and scallops that have been dried with paper towels prior to them being put in the pan.  Scallops cook down a LOT when they cook and a surprising amount of liquid comes out, which means they need a nice brown crust before they exude too much water.  You also need to salt them right before they go into the pan instead of letting them sit around with salt on them.  Salt will draw out the moisture in the scallop which you don’t want before cooking.  But if you get the nice sear your scallops will be amazingly sweet, tender, and lock in all those flavors.


Scallops with White Wine and Rosemary Reduction (serves 2)


  • 1 lb large sea scallops
  • 1 shallot, finely diced
  • 1 cup dry white wine (or more if needed)
  • 1 Tbsp parsley, chopped
  • 1 tsp rosemary, chopped
  • Salt and pepper
  • 2 Tbsp butter


Press the scallops dry with a paper towel for about 15 minutes to get the excess moisture off.  Then heat the butter in a large pan over high heat.  When the pan is hot, salt and pepper the scallops.  Place the scallops in the hot pan and let sear for about 2 minutes per side, or until browned and tender throughout.  Do not move the scallops once you place them to ensure they will sear correctly.  When the scallops have seared, remove from pan.  Keeping the heat on add the wine, shallot, and herbs and stir to ensure all the bits come off the bottom.  If you need more wine, add a little more. Simmer and reduce until onions are soft and liquid has decreased.  Remove from heat.  Serve scallops with a starch or a green and top with the white wine reduction.  Savor!



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