top of page

Sauvignon Blanc Scallops

Introduction

Sauvignon Blanc scallops are delicate yet deeply flavorful, pairing the natural sweetness of seared scallops with a bright, silky wine-based sauce. The wine reduces into a light acidity that enhances rather than overpowers the scallops, creating balance and depth. Each scallop is caramelized on the outside while remaining tender and buttery at the center. This simple sauce ties everything together with a clean, savory finish that feels refined and intentional. This dish is elegant, restrained, and designed to highlight technique as much as flavor. A fresh salad of watermelon, honeydew, and mango with cilantro adds contrast, bringing brightness and a subtle herbal lift to the plate. Finished with a small spoon of caviar atop each scallop, the dish gains a briny richness that elevates every bite.



Kitchen in Motion (Video)


Ingredients


• 20 Scallops

• 1/2 tablespoon of salt

• 1/2 tablespoon of pepper

• 5 tablespoons of butter

• 1 cup of snap peas (frozen or fresh)

• 1 mango

• 1/2 cup of watermelon

• 1/2 cup of honeydew melon

• 1/2 cup of cilantro

• 1 bottle of Sauvignon Blanc (2 cups needed for cooking)

• 1/2 cup of butter

• 1 chicken bouillon cube

• Sturgeon Roe caviar (any brand of your choosing)



Optional Equipment

• Circle mini cutters: https://a.co/d/4qC0XiH


Instructions


Scallops

  1. Thoroughly pat the scallops dry using a paper towel, removing as much surface moisture as possible (excess moisture prevents proper browning and keeps the scallops from developing a good sear in the pan)

  2. Season generously with salt and pepper on both sides of the scallops

  3. Get a wide skillet and turn to medium-high heat with 1 tablespoon of butter (Recommend: using a stainless steel of a cast iron skillet, as this retains heat better and contributes to a more solid sear)

  4. Add (5) scallops to the hot skillet (if scallops do not sizzle, the pan is not hot enough) *Also please note that you should not crowd the pan as this does impact cooking time and speed 5 scallops at a time is a good recommendation

  5. For large sea scallops, cook them about 2 minutes on the first side and 1 to 2 minutes on the second side over medium-high heat

  6. Repeat this process (5) scallops at a time with one tablespoon of butter until all 20 scallops are cooked (set all 20 scallops aside)


Sauce

  1. Pour 3 cups of the wine into a saucepan and bring it to a gentle simmer (medium heat), allowing it to cook for 10 minutes so the alcohol reduces to about 50% and the flavor concentrates

  2. Drop the bouillon cube directly into the simmering wine and stir until it fully dissolves

  3. Let it simmer on low heat for 5 minutes briefly to blend the flavors, then taste and adjust salt as needed before using (at this point 40% of the alcohol remains)


Fruits and Vegetables

  1. Remove snap peas from their pods

  2. Sear the pods in 1/2 tablespoon of butter (3 minutes each side on medium heat)

  3. Cook the peas in 1/2 tablespoon of butter with a sprinkle of salt for 10 minutes on medium heat if using fresh peas and 5 minutes if using frozen cooked peas

  4. Cut mango, honeydew, and watermelon into equal tiny square cubes and toss with chopped cilantro


Plating

  1. Add the sauce to a plate

  2. Add the scallops (5 to 6 per plate) and leave space in the middle

  3. Add pea pods in between each scallop

  4. Add the peas in the pods

  5. Use the circle mini cutter by placing it in the middle of the plate (add the fruits mixed with cilantro) and top with a cilantro leaf

  6. Top each scallop with a heavy dollop of caviar

 
 
bottom of page