Scallops with Shallot and Pine Nuts is a simply sublime seafood indulgence that’s also simple to make.
This recipe starts with halved sea scallops which makes them easy to brown in a matter of minutes. Next, you saute shallots, add white wine, and reduce the mixture to a few flavor-packed tablespoons. Whisking butter into the shallot mixture creates a silky sauce that wraps around the browned scallops. A pop of fresh herbs joins the scallops as they reunite with the sauce. This dish is then finished with a sprinkle of toasted pine nuts. A gourmet treat in under 30 minutes!
Cooking Scallops Made Easy!
Cooking scallops has always stressed me out a tad. Cook them too long and they get tough. Too little, and you end up with translucent, undercooked scallops. I loved the idea of cutting the sea scallops in half to make them thinner and simpler to cook. It turned out to be the perfect recipe for our New Year’s Eve feast.
For those in the Twin Cities, MN area, I found these scallops at Hy-Vee. I was very impressed with their quality. They were sweet and devoid of excess moisture or iodine flavor.
Scallops with Shallot and Pine Nuts
Tasty Cooking Snafu
This recipe was supposed to yield a silky white wine butter sauce with tender (but not browned) shallots. As you can see, this was not my end result. I selected a cast iron pan for browning my scallops, which worked beautifully. Unfortunately, my cast iron pan retained too much heat, even with a few minutes of cooling time. The result was a sauce that was more separated than silky.
Here’s what the finished recipe looks like in the Williams and Sonoma Savoring America cookbook
Happy Accident: On the upside, my shallots caramelized into a golden deliciousness which tied in perfectly with the toasted pine nuts.
What I Would Suggest: If you want to ensure you’re shallots don’t brown and your sauce doesn’t break (separate) you have a few choices:
- Use a pan that cools more quickly (not cast iron)
- Let the pan cool sufficiently after browning the scallops (if the shallots start browning, lower heat or turn off and let the pan cool longer.)
- You can opt to use a different pan for making the sauce. After making the sauce, add it back into the scallop pan to incorporate the drippings. Then stir in the scallops and the herbs.
Options
Herbs: The original recipe called for tarragon, which would be lovely. I branched out and used thyme and chives which I had on hand. The earthy thyme and caramelized shallots were definitely a winning combination.
Wine: I selected Pine Ridge Viognier/Chenin blanc for the sauce. It also paired delightfully with the scallops. Having an ex-wine salesman as a hubby does have its advantages! You can use any dry white wine that’s not too big on oak or alcohol. Sauvignon Blanc, Pinot, or an unoaked chardonnay would all work.
Sides: I served a simple, no fuss microwaveable rice/veggie blend with my scallops. I recommend sides that can be prepared and kept warm for the few minutes it takes to cook the scallops. That keeps things easy and allows you to serve them lickety-split.
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Scallops with Shallot and Pine Nuts
Ingredients
- 1/2 pound bay scallops or sea scallops
- kosher salt and fresh ground black pepper, to taste
- 2 tbsp. unsalted butter
- 1/2 cup dry white wine
- 1 small shallot, minced
- 4 ounces cold unsalted butter, cut into pieces (1/2 stick)
- 1 tsp. minced fresh thyme
- 1 tsp. snipped fresh chives
- 2 tbsp. lightly toasted pine nuts
Instructions
- Remove any remaining white muscle on the side of the scallop. If using sea scallops, cut each in half horizontally, creating thinner scallops.
- Pat scallops dry, then season lightly with salt and pepper.
- Melt 2 tbsp. of butter in a heavy, large skillet on medium-high until the butter is foamy. Brown scallops on both sides, for a total of 3 minutes. Set aside and cover to keep warm
- After the pan has cooled for a few minutes, add shallots and wine, bringing to a boil, and then reducing to 2 tbsp, stirring occasionally. Remove the pan from the heat.
- Gradually whisk butter into the pan a few pieces at a time, until incorporated. If the pan is too hot the sauce will separate (break.) If this starts to happen, allow the pan to cool a little longer.
- Add scallops, any accumulated juices, and herbs to the pan and cook gently until scallops are warmed through. Do not overheat (for both the scallop's and sauce's sake!) Season with additional salt and pepper, if desired.
- Serve topped with toasted pine nuts.
Notes
- Use a pan that cools more quickly (not cast iron)
- Let the pan cool sufficiently after browning the scallops (if the shallots start browning, lower heat or turn off and let the pan cool longer.)
- You can opt to use a different pan for making the sauce. After making the sauce, add it back into the scallop pan to incorporate the drippings. Then stir in the scallops and the herbs.
This looks amazing!