Sautéed Scallops with Garlic and White Wine
Perfectly seared scallops in a fragrant garlic and white wine reduction, served atop roasted asparagus for a elegant low-carb dinner. This seafood-inspired seafood (keto) ready in about 30 minutes pairs sea scallops, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz sea scallops
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic
- 1/4 cup dry white wine
- 1/4 cup fresh parsley
- 1 bunch asparagus
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 bunch trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; roast for 10-12 minutes until tender-crisp.
- Step 2: Pat 8 oz sea scallops dry and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add scallops to skillet and sear for 2-3 minutes per side until golden brown; remove and set aside.
- Step 4: In same skillet, melt 2 tbsp unsalted butter over medium heat, then add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 5: Pour in 1/4 cup dry white wine and simmer for 2 minutes to reduce, then return scallops to skillet and cook for 1 minute to reheat.
- Step 6: Stir in 1/4 cup chopped fresh parsley, then serve immediately over roasted asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Scallops with Garlic and White Wine take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Scallops with Garlic and White Wine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea scallops from drying out.
Can I substitute ingredients in Sautéed Scallops with Garlic and White Wine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Scallops with Garlic and White Wine for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Scallops with Garlic and White Wine keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
- ★☆☆☆☆
The proportions seem off. Way too much of some ingredients.
