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Scallops In Wine

Scallops in Wine (Nz recipe image
Indulge in this elegant New Zealand-inspired dish featuring tender scallops gently poached in a fragrant dry white wine. The scallops are paired with earthy saut&# 195;©ed mushrooms and a luxurious, velvety sauce enriched with egg yolks. Served atop golden butter-fried bread slices, this meal offers a perfect balance of delicate seafood flavors and comforting textures. It is an ideal choice for a sophisticated weeknight dinner or a special occasion, bringing a touch of fine dining simplicity to your home kitchen.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 44.0
Dietary: Gluten-free
Description
Indulge in this elegant New Zealand-inspired dish featuring tender scallops gently poached in a fragrant dry white wine. The scallops are paired with earthy saut&# 195;©ed mushrooms and a luxurious, velvety sauce enriched with egg yolks. Served atop golden butter-fried bread slices, this meal offers a perfect balance of delicate seafood flavors and comforting textures. It is an ideal choice for a sophisticated weeknight dinner or a special occasion, bringing a touch of fine dining simplicity to your home kitchen.
Ingredients
  • 2 Dozen Scallops
Directions
  1. 1
    Rinse the scallops thoroughly under cold water and drain well.
  2. 2
    Place the scallops in a shallow bowl and cover them completely with dry white wine.
  3. 3
    Add one bay leaf to the wine and let the scallops soak for 15 minutes.
  4. 4
    Heat the wine with the scallops over low heat and gently poach for 15 minutes.
  5. 5
    Remove the scallops from the wine, drain them, and set aside in a warm dish.
  6. 6
    Reserve the wine marinade for the sauce.
  7. 7
    Slice the mushrooms and sauté them in butter over low heat, stirring constantly until tender.
  8. 8
    Bring the reserved wine marinade to a boil in a saucepan.
  9. 9
    Stir in half a teaspoon of butter into the boiling wine.
  10. 10
    Temper the lightly beaten egg yolks by slowly whisking in the hot wine mixture, then return to heat to thicken slightly.
  11. 11
    Combine the thickened wine sauce with the sautéed mushrooms and scallops.
  12. 12
    Fry slices of bread in butter until golden brown.
  13. 13
    Serve the scallop and mushroom mixture over the fried bread, garnished with fresh parsley and lemon quarters.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 44.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 17.5mg6%
Sodium 280.0mg12%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.0g0%
Sugars 2.7g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor profile.

Ensure the scallops are fresh and dry-packed for optimal texture; avoid wet-packed scallops as they release too much moisture.

When tempering the egg yolks, add the hot liquid slowly to prevent curdling.

For a gluten-free option, substitute the fried bread with roasted potatoes or cauliflower rice.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the scallops.

Keywords: scallops, wine, mushrooms, seafood, poached, white wine, dinner, easy, quick, new zealand, international, main course, egg yolk sauce, gourmet, date night
Read it online: https://www.chefs-mate.com/recipe/scallops-in-wine-nz/