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Sauteed Sea Scallops with Wine Butter Sauce

Sauteed Scallops in White Wine Butter Sauce

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Cuisine Seafood
Servings 2


  • 1 lb dry-packed sea scallops approximately 12-14 scallops
  • 1 Tablespoon OSA Gourmet Datil Zest
  • 1 tablespoon light oil like canola or grapeseed
  • 3 tablespoon unsalted light butter
  • 1/2 cup white wine
  • 1/4 cup sliced scallions
  • 2 cloves garlic minced
  • 2 Tablespoons fresh lime juice or lemon juice


  • Prepare scallops by removing the tough little muscle that is attached to the side of the scallop. (It looks kind of like the gristle on a piece of chicken, and is the muscle that attaches the scallop to its shell) I have found that this muscle is sometimes removed before sale, and sometimes not.
  • Gently rinse the scallops under cold water and pat dry thoroughly with paper towels or a clean kitchen towel.
  • Sprinkle OSA Gourmet Datil Zest on both sides of scallops.
  • Heat the oil in a large cast-iron or non-stick skillet over medium-high heat. (Test the pan’s heat by adding a few drops of water. If the water evaporates on contact, the pan is hot enough.)
  • Place scallops in the pan in a single layer, leaving about a half-inch to an inch of space between each one.
  • Cook scallops until golden brown on the bottom, about 2 minutes, then turn gently using tongs. Cook 2 minutes on the second side.
  • Remove scallops from pan and let rest on a plate while making the wine butter sauce.
  • Lower heat to medium. Add 1 Tablespoon of the butter to the pan and saute the scallions and garlic for about one minute, stirring to release the browned bits from the bottom of the pan.
  • Add the wine to the pan and cook for another few minutes. (You can substitute seafood, vegetable or chicken broth if you don’t want to use wine.)
  • When the sauce starts to bubble, add the remaining 2 Tablespoons of butter one tablespoon at a time and stir.
  • Add the lime or lemon juice and stir to combine.
  • Add the scallops back to the sauce along with any liquid from the plate and turn them around gently in the sauce to bring them back up to temperature.
  • Remove immediately from the heat and plate the scallops, spooning the wine sauce over each scallop.


Sauteed Sea Scallops in Wine Butter Sauce with Fresh Asparagus and Datil Zest Seasoning
Sauteed Sea Scallops in Wine Butter Sauce with Fresh Asparagus and Datil Zest Seasoning
Serves 2 calories: 245 | carbohydrates: 6g | protein: 9.2g | fat: 15.1g | saturated fat: 0.5g | cholesterol: 15mg | sodium: 1243mg | potassium: 161mg |
fiber: 0.6g, sugars: 1.6g |calcium: 394mg
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. For accurate nutritional information, calculate using the exact ingredients you use as brands vary in their nutritional values. Please consult your doctor for any questions or concerns you have about dietary restrictions.
Keyword Datil Zest, Easy Dinner, OSA Gourmet, OSA Gourmet, Sauteed Scallops, Scallops, Seafood, White Wine Sauce