Kitchen notes · a little help before you start
Scallops in Lemon Wine Sauce
Scallops in Lemon Wine Sauce brings together sea scallops, dry white wine, and heavy cream. Set a reminder for the turn or stir mentioned in the method. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers & snacks
- Primary protein
- Seafood
- Cuisine
- American
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Check the thawing step first
Look at which ingredient needs thawing before you begin the cooking. Use the form called for in the ingredient list and follow any draining or squeezing step that comes with it.
Get to know the ingredients
Sea scallops
Look at how this ingredient comes into the method: Defrost scallops in the fridge if frozen.
Dry white wine
Look at how this ingredient comes into the method: Add white wine and cook until reduced by half, about 3 minutes.
Heavy cream
Look at how this ingredient comes into the method: Add heavy cream and lemon juice.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Scallops in Lemon Wine Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Drizzle sauce over scallops and sprinkle with parsley. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Defrost scallops in the fridge if frozen.
Which little step is worth remembering?
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
What check should I look for as it cooks?
Keep this part of the method in view: Simmer 2 minutes more or until slightly thickened.
Is there another preparation step to plan for?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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