Scallops in red wine?

Re: Scallops in red wine?

• laceysmom82

  January 2010

  I'm no help, but I would think red wine would make them turn color...I'd rather use a white wine and do them sort of like a shrimp scampi.

  

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• slhall730

  January 2010

  I have never had it, but I would prefer the white wine route.  Saute garlic in butter, add white wine, let it reduce, then add the scallops to get a good sear on them.  If you wanted to do the red, I would just do it htis way.  I think adding sugar would not be good.

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• elissaann26 member

  January 2010

  slhall730:

  adding sugar would not be good.

  I agree with this.  I know scallops have quite a bit of sugar on their own since that is what makes the carmelize when you cook them. 

  DH normally just cooks them in a little olive oil, so I'm no help with the red wine part.  I could see after cooking the scallops making a red wine reduction to pour over top maybe.  But I think the scallops would end up pink if you cooked them in the red wine.

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• AmericanTribal

  January 2010

  We didn't have any white wine in the house... so this is what I did:

  Cooked the scallops first in a little veggie oil w/ salt and lemon pepper.

  Then I added a bit of red wine (yes, they totally turned color from the wine). I let them sit in the wine for a few minutes and then put them on top of a spinach salad w/ mozarella, tomato and onion and a balsamic vinagarette sauce.

  It was interesting.

  I will definitely stock up on white wine if I ever want to soak scallops in wine again... the red was just meh.

  

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