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Pan-seared Scallops with White Wine Shrimp Sauce

2 servings


Dinner for Two Gluten Free No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

33.6 g
2.5 g
0 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 390
  • Fat 24.9 g
    • Saturated   13.6 g
    • + Trans 
  • Cholesterol 224 mg
  • Sodium   385 mg
  • Carbohydrate 2.5 g
    • Fibre   0 g
    • Sugars  
  • Protein 33.6 g
    • Vitamin A 16 %
    • Vitamin C 31 %
    • Calcium 25 %
    • Iron 3 %


Preheat oven to 200 degrees F.
Season the scallops with salt and pepper. Place the oil in a skillet set over medium-high heat. When hot, add the scallops and cook and sear 1 to 1 1/2 minutes on each side, or until just cooked through. Transfer scallops to a plate and keep warm in the oven. Drain excess oil from the skillet. Add the wine and garlic to the skillet and cook until the wine is reduced by half. Add the cream and tarragon and bring to a simmer. Simmer and reduce the cream until it lightly thickens. Season the sauce with salt and pepper. Add the shrimp and heat through 1 to 2 minutes.
Divide the scallops between 2 plates, top with the sauce and serve.

Serving Suggestions

Serve the scallops with steamed green beans or broccoli and a rice dish created from a recipe in our website collection, such as Saffron Rice. To make pan-seared scallops with shrimp and crab sauce, replace half the shrimp with approximately 1/4 cup of fresh Dungeness crabmeat.

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