Scallop Stuffing in Wine Sauce

Bring the ocean to your dinner table with the decadent and beautiful dish starring delicious scallops.


Wine Sauce

  • 1/2 Cup Butter
  • 3/4 Cup Flour
  • 2 1/2 Cups Chicken Stock
  • 1 1/2 Cups Dry White Wine
  • 1 Tsp Salt
  • 1/2 Tsp Pepper


  • 1/3 Cup Butter
  • 1 Onion, Minced
  • 1 Garlic Clove, Minced
  • 2/3 Cup Dry White Wine
  • 2 Lbs Scallops, Choped
  • 1/2 Cup Parsley, Chopped
  • 1 Tsp Salt
  • 1/4 Tsp Pepper
  • Olives or Chives, Chopped (Optional)


Make sauce by melting butter in a saucepan. Remove from heat and stir in the flour until smooth. Return to heat and cook over low heat for 4 minutes. Slowly add the chicken stock, stirring constantly. Add the white wine, salt and pepper. Blend thoroughly and set aside.Stuffing: Melt butter in large frying pan. Sauté the onion and garlic until transparent. Add wine and bring to a boil. Boil rapidly until the liquid is reduced to approximately 1/4 cup. Add scallops and cook over medium heat, stirring frequently, for 10 minutes. Add parsley, salt and pepper and cook for an additional 5 minutes. Add half the wine sauce that had been put aside and heat thoroughly. Fill each ploye with 4-½ cup filling. Fold over and place in a buttered shallow dish. Pour remaining sauce over the ployes and bake at 375 degrees for about 20 minutes. Serve sprinkled with chopped chives or olives, optional.

  • Prep Time:
    15 Minutes
  • Cook Time:
    45 Minutes
  • Total Time:
    60 Minutes
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