Ingredients for Francos Sea Scallops In White Wine Sauce
- 4 tablespoons (2 ounces) butter
- Onion
- Sea Scallops
- Sliced Mushrooms
- Dry White Wine
- Fresh Lemon Juice
- 2 tablespoons all-purpose flour
- Garlic Cloves
- 1/2 cup milk
- Parmesan Cheese
- 2 tablespoons chopped fresh parsley
- Salt & Fresh Ground Pepper
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How to Make Francos Sea Scallops In White Wine Sauce
- Pat sea scallops dry with paper towels. This is crucial for achieving a good sear.
- Heat 2 tablespoons of butter in a large heavy-bottomed skillet over high heat until shimmering.
- Add the sliced onions to the skillet and cook until softened, about 3-5 minutes.
- Add the sea scallops to the skillet. Sear for 1 minute per side, until golden brown.
- Remove the sea scallops from the skillet and set aside, keeping them warm.
- Add the remaining 2 tablespoons of butter to the skillet. Add the sliced mushrooms and minced garlic. Cook for about 5-7 minutes, until softened and lightly browned.
- In a small bowl, whisk together the flour, Parmesan cheese, salt, and pepper.
- Gradually whisk in the milk until smooth.
- Pour the milk mixture into the skillet with the mushrooms and garlic.
- Add the white wine and lemon juice. Bring to a simmer, stirring constantly until the sauce thickens slightly (about 2-3 minutes).
- Reduce heat to low and simmer for another minute to allow the flavors to meld.
- Stir in the chopped parsley and season with additional salt and pepper to taste.
- Return the sea scallops to the skillet, coating them in the sauce.
- Serve immediately, spooning the sauce generously over the scallops. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
8g
Fat
37g
Carbs
5g
