Scallops in white wine recipe
Posted on January 28, 2008 
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Scallops in white wine
2 lbs bay scallops
1 cup flour
1 teaspoon salt
1 teaspoon pepper
4 tablespoons oil
6 green onions, chopped
2 cloves garlic, crushed
1 cup white wine
2 tablespoons tarragon
4 tablespoons parsley
- Dredge scallops in flour, salt and pepper.
- Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
- Add onions and garlic to oil and stir.
- When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
- Return the scallops to the sauce and cook for 30 seconds.
- Serve with rice or noodles.
Notes: We used Charles Shaw Sauvignon Blanc as our white wine, and it tasted great. I still can’t bring myself to use “wine” wine to cook with. The scallops were just simple small sea scallops, as that is what we had in the fridge from the night before from the famous “founde night”. I also think that a Pinot Gris/Pinot Grigio would have worked well in this dish.