Scallops in white wine

The scallops in white wine are a very refined and substantial appetizer although they are prepared in a short time and very few ingredients are needed.

The result, however, is really beautiful and spectacular to serve and it will amaze your guests. So let’s see together how to prepare excellent scallops in white wine.


  • 4 scallops
  • half lemon juice
  • ½ glass of white wine
  • parsley, to taste
  • extra virgin olive oil, to taste
  • pepper, to taste


Wash the scallops well and detach them from their shells. Keep aside the shells because they will constitute the container in which you will serve the dish to your guests. In this way you will make your scallops in wine even more beautiful and spectacular. If you want, you can serve them without the shells. It’s your choice.

After this, extract the juice from the lemon and filter it so as to eliminate any residual pulp and to get a perfectly smooth lemon juice. As a last preparation, chop very finely the parsley; keep aside some tuft for the decoration of your scallops in wine.

At this point take a pan and heat a little extra virgin olive oil. When this is hot, add the scallops and cook them on both sides for a few minutes.

The cooking times of the scallops are very important to prevent the fish from becoming stringy and chewy.

Scallops in white wine

Blend with the white wine and pour the lemon juice to make the scallops taste well with the wine during their cooking.

After a few minutes the scallops are ready to be served, so take the shells and place each scallop inside its shell, accompanying it with a little cooking liquid and sprinkle with a handful of chopped parsley, which you have prepared before.

Serve the scallops to your guests.


Consume the scallops in wine very hot immediately after preparing them so as to better appreciate the consistency. Once heated, in fact, the scallops would end up becoming rubbery and not very pleasant to consume.

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