Pan-Seared Scallops are an easy to make dish, which is made even more delicious with a herb brown butter sauce infused with Chardonnay. Disclosure: This post is sponsored by Woodbridge by Robert Mondavi Wines. As always, all opinions are my own. Please enjoy wine responsibly.
Spring & Summer: The Season for Scallops and Chardonnay
The scallop season has just begun, so now is a great time to get some of these delicious bites from the sea. Spring is also a perfect time to enjoy white wines, and these pan-seared scallops include a delicious Chardonnay from Woodbridge Wines by Robert Mondavi. These California wines are characterized by zesty fruit flavours, and lovely smooth finishes; perfect compliments to food. The Chardonnay that I chose for this Pan Seared Scallop recipe has an aroma of green apple and a floral undertone, with a rich oak finish, perfect for scallops.
Look for this Chardonnay from Woodbridge Wines by Robert Mondavi, in the California section of your liquor store. Or try one of their other whites, a crisp and refreshing Pinot Grigio, light and versatile White Zinfandel, or a crisp, bright, Sauvignon Blanc. Try them all to find your favourite. Visit Woodbridgewines.com for more info, recipes, and serving tips. I especially love the super useful Food & Wine Pairing App. It’s a perfect resource for wine and food pairings. You’ll also find other great recipes, by visiting their Woodbridgewines.com.
About Scallops
Scallops are a favourite treat from the sea for us. They are succulent, sweet and meaty morsels that don’t need a lot of dressing up. These bivalve mollusks live in shallow ocean waters throughout the world. Unlike other mollusks, such as oysters, scallops don’t attach themselves to anything. Scallops are free swimmers, can you believe it?. They use their adductor muscle, which is the part that we eat, to move though the water. The muscle is used to rapidly open and close the shell, which forces a jet of water past the shell hinge, propelling it forward.
About Chardonnay
This 2016 Chardonnay from Woodbridge by Robert Mondavi is available in Canadian liquor stores this spring, 2018. This delightful Chardonnay has a fresh and vibrant taste with apple, peach, and warm oak flavours. The grapes for this wine were fermented in stainless steel tanks, then aged in oak in the last 5 -6 months, giving this wine it’s character and beautiful complexity.
Nutrition Facts About Scallops
Although they taste decadent, scallops are low in fat and calories. This delectable shellfish is a perfect source of lean protein. They are an excellent source of Vitamin B12, a vitamin that is important for a well-functioning nervous system and affects your energy levels. As well, scallops are good sources of magnesium, potassium, iron, and calcium. Like most seafood, scallops are a great source of omega 3 fatty acids, the benefits of which are too many to list here. But check them out here: 17 Health Benefits of Omega 3’s
Fun Scallop Fact
Many people pronounce scallop to rhyme with “gallop” However, the correct way to say it is to rhyme with “dollop”
More Spring Wine & Food Pairings
Check out this post about spring wine & appetizer pairings with more great wines, and recipes: Spring Wine & Appetizer Pairings
Pan Seared Scallops in Chardonnay Butter Sauce
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 shallot minced
- 1 tbsp fresh dill chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley chopped
- 1/2 pound fresh scallops shelled
- salt and freshly ground pepper
- 1 lemon juice and zest of
- 1/4 cup Chardonnay
Instructions
- In a small bowl, combine butter, shallot, dill, thyme, and parsley
- Pat scallops try with a paper towel and season with salt and pepper
- In a large skillet, heat olive oil over high heat until it just starts to smoke
- Turn heat down to medium-high. Add scallops to the skillet, being careful not to crowd them. (may need to be done in two batches)
- Add the herb butter mixture to the pan and swirl to distribute around the pan. Cook scallops undisturbed, two minutes, or until golden, then turn to cook the other side for a further two minutes.
- Transfer scallops to a platter. Add the wine and lemon juice and zest to the pan, scraping the pan to deglaze.
- Cook until reduced by half, then remove from heat. Add scallops back to the pan, spooning sauce over them to gently re-heat
- Serve immediately with lemon wedges, over a bed of arugula, diced tomato, and microgreens, and accompanied by glasses of chilled chardonnay.
Nutrition
Hi Colleen with the Chardonnay butter are you able to make a large batch, roll it out into a log and freeze it?
Hi Gail, I haven’t tried that, although it sounds like a great idea. I’m curious about how it would work, so I would love to know how it turns out if you try it!
besides lobster, scallops are my second all time favorite seafood. I cant beleive I never thought to prepare them like this. I cant wait to try them I have some frozen in my freezer! THANKS!
Hi Claudia. Scallops and lobster are pretty close contenders for me, but I love them both. Enjoy!
That chardonnay butter sauce sounds absolutely incredible! I love scallops but don’t have them that often; definitely going to have to give this dish a try!
Hi Bintu. Scallops are a treat for us, too. I think you’ll love these!
Scallops are one of my very favourite seafoods, but I’ve not had them in a wine butter before, like it very much. I had them in whisky butter a few times when visiting Islay in Scotland, that was good!
Hi Kavita! A whiskey butter sauce sounds good too!
That butter sauce sounds lovely! These would be perfect to serve up as a starter at a dinner party.
I agree, Danielle! These scallops would be a perfect starter.
We love scallops here in Italy and cook them in different ways. I love the sound of your Chardonnay sauce so next time I buy scallops def want to try it!
Hi Jacqueline! Scallops seem to be loved around the world! And no wonder, they are so good.
I definitely need more scallops in my life! Healthy, easy to prepare and delicious! What’s not to love?! And this recipe with chardonnay butter sauce sounds like perfection! On another note, I’ve been pronouncing scallops wrong my entire life! 😉
Hi Leanne. I wish we could have scallops more often, they are a favourite. I too, have been pronouncing the word wrong all this time!
Very nice dish Colleen and it sounds perfect with the Chardonnay. Lovely images as well.
Thank you Dina! Scallops are always such a treat.
I love scallops, can never have enough. I never really think about what to pair them with but this sounds like a great paring to me! Can I have this for lunch?
Hey Bernice, come on over for lunch anytime, and I will, cook these up for you! 🙂
To think I’ve been pronouncing it wrong all these years… lol
Wonderful dish… I am sure the addition of the Chardonnay just elevates the whole dish.
Great post Colleen, thanks for sharing ♥
Thanks so much, Maria! I, too, have been pronouncing it wrong all this time! Enjoy!
I too love scallops…this is a beautifully styled dish Colleen and makes a delicious. I learnt a fun fact today! Love this!
Hi fellow scallop lover, Marisa! Thank you so much, and I’m so glad that you learned a fun fact from my post. Hope you make and love this dish as much as we do!
My husband and son-in-law love scallops, so I am excited to try your recipe, Colleen! It looks amazing and perfect for a birthday dinner or company! Chardonnay would be a perfect pairing, too. The butter sauce sounds luscious – a lovely recipe 🙂
Thanks so much, Denise! i hope your husband and son-in-law will enjoy! 🙂
What a beautiful sauce for one of my favourite types of seafood! I love the fact that this dish cooks up so quickly! A great appetizer for any time of year.
Hi Elaine, I love how fast this dish cooks up, too, and it’s awesome delicious!