Petite Bay Scallops with Simple White Wine Sauce
Petite Bay Scallops are heavenly with this classic white wine and butter sauce. It takes less than 30 minutes to prepare this fabulously easy, delicious dish!
Ingredients
- ½ pound tiny bay scallops (see notes above)
- 2 tablespoons salted butter
- ¼ cup white wine, such as Sauvignon Blanc or Pinot Grigio
- 1/8 teaspoon onion powder
- A small pinch of white pepper
- 1 cup golden couscous, cooked according to the directions on the package
- fresh micro greens for garnish (I used rocket radish here or fresh chopped parsley to garnish)
Instructions
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Prepare the couscous according to package directions.
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Allow scallops to come to room temperature while you’re preparing the sauce.
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In a small sauce pan, add butter and heat over medium-low heat; allow butter to brown slightly for a minute.
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Add white wine, onion powder and white pepper. Stir well and simmer over medium-low heat, allowing the wine or stock to reduce slightly for 5 – 7 minutes.
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Add the scallops to the pan and sauté for just a minute or two, just until scallops become opaque and slightly firmer in texture. (*Overcooking will cause the scallops to become tough and chewey.)
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To serve, spoon scallops and sauce over couscous and garnish with microgreens or fresh chopped parsley. Enjoy with a lightly chilled glass of Sauvignon Blanc or Pinot Grigio - preferably the wine used in the dish - or another favorite white wine.