Scallops with Sherry Cream Sauce

Golden-seared scallops finished with a velvety sherry cream sauce, layered with delicate sweetness, buttery richness, and elegant savory depth.

RECIPE VIDEO

Ingredients

• Dry Packed Scallops  ·  1 pound 
• Chives, cut into 2" sticks  ·   
• Garlic, minced  ·  3 cloves 
• Shallot, minced  ·  1 
• Heavy Cream  ·  1/4 cup 
• Sherry Cooking Wine  ·  1/4 cup 
• Vegetable Stock  ·  1/4 cup 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Herbie's Aussie Fish Seasoning  ·  5 tablespoons 
• Butter  ·  4 tablespoons 

Instructions

Scallops with Sherry Cream Sauce is elegant comfort—sweet, delicate scallops paired with a silky sauce that balances richness, nuttiness, and subtle warmth from sherry. Scallops cook in just minutes, making them an easy choice for a delicious appetizer or a satisfying dinner.

1. Pre heat your oven to 350 degrees.
2. Start by adding the scallops to a medium bowl. Add 1 tablespoon of Williamson Wines Extra Virgin Olive Oil, heavy pinch of salt and pepper, Herbie's Aussie Fish Seasoning and toss until the scallops are coated with seasoning.
3. Heat a skillet (preferably non stick) over medium high heat then add 1 tablespoon of Williamson Wines Extra Virgin Olive Oil and 1 tablespoon of butter. Once the butter is melted, add the scallops to the pan and sear them for 2 minutes on the first side then flip each scallop. Cook them for 1 more minute then remove them from the pan and add them to a baking sheet then finishing cooking the scallop in the oven for 3-4 minutes.
4. While the scallops are in the oven, heat the same pan used to sear them over medium heat. Remove the residual oil left over in the pan and then add 2 tablespoons of butter. Once the butter melts, add the shallots and cook for 30 seconds before deglazing the pan with the sherry cooking wine. Reduce for 30 seconds before adding the vegetable stock and the heavy cream to the pan. Season the sauce with salt and pepper and reduce over low heat for 3 minutes.
5. Once the sauce has reduced by 1/2 add 4 tablespoons of Herbie's Aussie Fish Seasoning, continue to reduce for another minute or two until it has reached the consistency that can coat the back of a spoon.
6. Pull the cooked scallops out of the oven and let them rest for 1 minute before plating.
7. Stir in 1 more tablespoon of butter into the sauce and add the scallops to the pan with the sauce.
8. Serve the scallops over 1 cup of cous cous, rice or potatoes and pour that beautiful pan sauce over them.

Jenny's Tip: - Garnish with chives and enjoy with a glass of Williamson Chardonnay!