Boston Beanery Bay Scallops in Wine Recipe

Boston Beanery’s Bay Scallops in Wine features tender bay scallops cooked in a delicious wine sauce, offering a savory and flavorful seafood dish.

Make our Boston Beanery Bay Scallops in Wine Recipe at home. This Lost Favorite recipe makes a delicious and impressive dish – but is easy to make.

Photo by jordanmit09

Boston Beanery Bay Scallops in Wine

A Boston Beanery Copycat Recipe

The Boston Beanery is the neighborhood spot in Morgantown, WV specializing in Bar and Pub Food.

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Boston Beanery Bay Scallops in Wine Recipe

Make our Boston Beanery Bay Scallops in Wine Recipe at home. This Lost Favorite recipe makes a delicious and impressive dish - but is easy to make.

Prep Time10 minutes mins

Active Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, Main Course, Party Recipe

Cuisine: American

Keyword: Boston Beanery, Seafood

Ingredients

• 2 pounds Bay Scallops
• 1 cup Flour for dredging
• Salt and freshly ground Black Pepper to taste
• 2 tablespoons Oil divided
• 2 tablespoons Butter divided
• 2 Shallots minced
• 2 cloves Garlic
• 1 cup Dry Vermouth or White Wine
• 2 tablespoons chopped fresh Tarragon or Dill
• 4 tablespoons chopped Parsley

Instructions

• Place flour in a small bowl. Season, to taste, with salt and pepper.
• Place 1 tablespoon oil and 1 tablespoon butter in a large skillet. Place over high heat.
• Dry the scallops thoroughly with a paper towel.
• Place 1/2 of shallots in flour. Toss to coat evenly.
• When oil and butter are hot, shake excess flour from the scallops and toss them into the skillet. Cook over high heat, shaking the pan and turning them for 1 minute. Remove them to a warm dish.
• Repeat the same procedure with the remaining scallops, flouring them and then browning them in the remaining oil and butter.
• Remove them to the same dish.
• Reduce heat to medium high.
• Scatter minced shallots and garlic into the same pan. Stir, scraping up all the browned bits from the bottom of the skillet.
• Add the wine. Let it come to a boil.
• Toss in tarragon or dill and parsley. Cook for a few minutes, stirring occasionally, to reduce slightly.
• Return all scallops to the pan. Cook them gently in the sauce for 30 seconds.
• Taste. Add salt and pepper, to taste.
• Serve hot.

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Photo of Scallops – Finished product – seared scallops with white wine tarragon sauce is by jordanmit09 and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Jordan. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.