Naked Pairings

The best recipe you’ve never tried: Sauvignon Scallops

Top off a cool summer night with these melt-in-your-mouth scallops, made insanely addictive thanks to a sear in Sauvignon Blanc butter sauce (for added savory crunch).

We used David Marchesi’s North Coast white – but any dry aromatic wine will plump up the flavor in this perfectly simple dish.

There’s no shame in licking the plate… we definitely did.

Serves 4


  • 3 tsp. extra-virgin olive oil
  • 3 tsp. unsalted butter
  • Sea salt
  • Freshly ground black pepper
  • 1 ½ lbs. fresh sea scallops (approx. 16)
  • 2 c. David Marchesi North Coast Sauvignon Blanc (or other dry white wine)
  • 3 tbsp. lemon juice
  • 3 garlic cloves, minced
  • 2 tbsp. parsley, minced
  • Sea salt, to taste
  • lemon wedges for serving

To prepare:

  1. Rinse scallops with cold water and pat dry with a paper towel.
  2. Heat butter and oil in a heavy skillet over high heat; once the fat begins to smoke, add scallops. Season with salt and pepper.
  3. Sear each side for 1 minute, or until each side has a golden crust.
  4. Add ½ c. of white wine, lower heat to medium. Simmer 2 minutes.
  5. Remove scallops; in the same pan, introduce remaining wine, lemon juice and garlic.
  6. Bring to a boil and reduce the sauce by half.
  7. Introduce parsley, and season with pepper.
  8. Place scallops on a serving dish and smother with sauce.
  9. Serve with a side of fresh pasta drizzled with olive oil, if desired

If you love David’s thirst-quenching Sauvignon Blanc, check out our full list of cool and crisp whites

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