Grand Bank Scallops in White Wine Sauce

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Cooking with One Chef One CriticLarry Foley and Pat Moran are two of the most affable musicians you’ll ever meet. If you’ve followed the bands The Punters or The 8-Track Favourites, you’ll know what I mean. They would be the first to admit their cooking skills aren’t quite on par with their musical ones, but we had a grand time preparing this seafood recipe with them. We even coaxed a song out of the boys before the end of the show.

  • Yield: 4 Servings


  • 3 tsp (15 ml) butter
  • 1 lb (454 g) scallops
  • 1½ cup (375 ml) dry white wine
  • 1 cup (250 ml) whipping cream
  • pinch of saffron
  • 3 sprigs tarragon, chopped
  • salt and freshly ground black pepper
  • lemon wedges
How to Make It
  1. Sauté scallops on medium high in butter until slightly golden and remove from sauté pan.
  2. Add wine to pan and stir to scrape up any brown bits. Lower heat to medium. Add cream and saffron.
  3. Stir and slowly reduce to sauce consistency. Return scallops to pan with sauce and simmer on low heat for 3 minutes. Add freshly chopped tarragon and salt and pepper to taste.

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