White Wine Scallops with Herbs


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 small yellow onion, minced
  • 1 small shallot, minced
  • 2 cloves of garlic, minced
  • 1 ½ pounds scallops (not in shell)
  • salt and pepper
  • 1 cup flour
  • 1 cup dry white wine
  • 2 more tablespoons cold butter
  • ½ teaspoon fresh thyme, chopped
  • 3 tablespoons toasted and seasoned bread crumbs


  1. Melt the 2 tablespoons butter and the olive oil together in a heavy saucepan over medium heat. Add the onion, shallot and garlic.
  2.  Lightly dust the scallops in flour and add to the hot pan. Season with salt and pepper. Cook for about 2 minutes or until lightly brown. Turn the scallops and add the wine. Cook over medium heat until reduced to a glaze which is about 3 minutes.
  3.  Swirl in the cold butter and herbs. Shake the pan gently until the butter is melted and the sauce is glaze. Season to taste. Spoon onto a platter and garnish with the toasty bread crumbs.