Perfect Grilled Scallops (with white wine sauce)

4.67 from 3 votes

Perfect Grilled Scallops (with white wine sauce)

Learn how to make the most flavorful grilled scallops made with a lemon garlic marinade and topped with a yummy white wine sauce.

Prep 40

Cook 10

Total 50

Fat 38

Carbs 11

Protein 22

Yield

Ingredients

Marinade

8 large scallops
1 tablespoon fresh minced garlic
1 tablespoon fresh lemon juice
1 tablespoon finely grated onion
1 teaspoon honey
¼ teaspoon salt
3 tablespoons olive oil

White wine sauce

3 tablespoons salted butter
¼ cup diced white onion
1 tablespoon fresh minced garlic
¼ teaspoon salt
⅛ teaspoon ground pepper
1 cup Cupcake Sauv Blanc
2 tablespoons fresh cilantro chopped
2 tablespoons fresh parsley chopped
1 tablespoon fresh chives minced
1 teaspoon lemon zest
⅛ teaspoon cayenne pepper

Instructions

Begin by patting each of the scallops dry with a paper towel and then place them in a shallow bowl. Set aside.
Next, prepare the scallop marinade. Add the minced garlic, lemon juice, honey, salt, and olive oil to a mason jar. Cover the jar and shake the ingredients until combined and until the honey is dissolved.
Pour the marinade over the scallops and flip the scallops a couple of times to be sure the scallops are covered in the marinade.
Cover the bowl and place the scallops in the fridge for 30 minutes, but no longer or the scallops will start to cook in the lemon juice.
While the scallops are marinating, prepare the white wine sauce. Heat a small saucepan over medium heat. Add butter.
When the butter is melted add the onion to the saucepan along with a pinch of salt. Let the onions sauté for 4-5 minutes and then add the garlic.
Sauté the garlic and onions for an additional 2-3 minutes and then add the white wine and the rest of the salt and pepper. Whisk the ingredients together.
Reduce the heat to medium/low and allow the wine to reduce by half (about 20 minutes).
Remove the wine sauce from the heat and then add the cilantro, parsley, chives, and lemon zest to the mixture and stir. Cover to keep warm.
Preheat the grill to medium/high heat (about 375ºF to 400ºF). Be sure the grill is clean and free of debris.
Remove the scallops from the refrigerator and place 4 scallops on each skewer.
When the grill is ready, place the scallops on the grill over direct heat and let the scallops cook for 2-3 minutes on each side, cooking until the internal temperature reaches 120ºF. Be sure not to overcook the scallops.
Remove the scallops from the grill and place them on a plate to rest for 5 minutes. As they sit, their internal temperature will rise 5-10ºF.
Sprinkle scallops with a pinch of cayenne pepper and drizzle them with the white wine sauce.

Nutrition Facts