I picked up some bay scallops on markdown at Kroger recently. Since I had some leftover white wine, I thought it was perfect to make a sauce for the scallops! This recipe was very tasty and quick to make.
Recipe: Scallops in White Wine Sauce
Summary: Bay Scallops in a White Wine and Butter Sauce
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1/2 onion, minced
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1 (10.75 oz.) can chicken broth
- 1 pound bay scallops
- 1 pound pasta
- 1 teaspoon parsley
- In a large skillet, melt butter over medium heat and saute garlic and onion until translucent, about 5 minutes.
- Add wine, salt, ground black pepper and 1/4 cup Parmesan cheese.
- Add chicken broth and scallops; bring to a boil and cook for 4 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions.
- Remove from heat; place sauce on top of linguine. Sprinkle with remaining cheese and parsley.
- Use shrimp if you don’t have scallops.
- If the sauce is too thin, use corn starch to thicken.
- Don’t overcook scallops- they will be too chewy.
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