One of the easiest sauces for scallops and other shellfish is a white wine sauce with shallots, finished with a swirl of butter. You can add chopped herbs to the sauce, either at the beginning with the shallots if using oil-rich herbs, such as thyme or marjoram, or at the end if using delicate herbs, such as parsley or chervil. This sauce is fairly liquid, so you will need to serve the scallops in soup plates. If you want a thicker sauce, reduce the wine twice as much and double the butter.
Sautéed Sea Scallops
– 1 large shallot, minced.
– ½ teaspoon fresh thyme or marjoram leaves, chopped (optional).
– ½ cup dry white wine.
– 1 tablespoon finely chopped fresh parsley, chervil, or chives, or a combination.
– 6 tablespoons butter.
Step 1:Wipe out the pan used to sauté the scallops with a paper towel to rid it of any burnt oil, add the shallot and thyme, and stir them around in the stillhot pan with a whisk for about 30 seconds, or until the shallot smells toasty (the heat retained in the pan is enough to bring out the flavor of the shallot and thyme).
Step 2:Pour in the wine and boil it down to about 2 table-spoons. Whisk in the parsley and the butter. Season with salt and pepper and spoon over the scallops.