Seared Scallops with Pinot Gris Butter Sauce

Recipe Overview

Timing

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Inactive Time: None
• Total Time: 50 minutes

Award-winning chef Hugh Acheson flavors shallots with butter and Pinot Gris to create a silky, elegant sauce that perfectly complements sweet seared sea scallops. The wine reduction adds depth and brightness, while toasted pine nuts provide crunch and baby spinach offers a fresh, lemony counterpoint. This sophisticated yet approachable dish showcases why Pinot Gris is a natural match for shellfish.

Ingredients

Produce

• 2 medium shallots, minced
• 2 fresh thyme sprigs
• 1 packed cup baby spinach (about 5–6 ounces)
• 1 lemon (for 1 teaspoon juice)
• Small bunch fresh chives (for 1 tablespoon minced)

Proteins

• 16 large sea scallops (approximately 1½–2 pounds, preferably dry-packed)

Dairy & Eggs

• 1 stick (8 tablespoons) unsalted butter, cut into ½-inch pieces and chilled
• 1 tablespoon heavy cream

Pantry & Dry Goods

• 2 tablespoons pine nuts
• 4 teaspoons extra-virgin olive oil
• 2 cups Pinot Gris wine
• 1 cup fish stock
• 2 tablespoons vegetable oil

Herbs & Spices

• Salt and freshly ground black pepper
• ½ teaspoon Aleppo pepper flakes (optional, for garnish)

Optional Ingredients

• Aleppo pepper flakes – for garnish and subtle heat

Equipment Needed

• Medium skillet (preferably cast-iron or nonstick)
• Medium saucepan
• Fine strainer or sieve
• Medium bowl
• Whisk
• Tongs

Step-by-Step Instructions

1. In a skillet, toast the pine nuts over moderate heat until golden, about 2 minutes, shaking occasionally; transfer to a plate and let cool. Lightly crush the nuts.
2. In a medium saucepan, heat 1 teaspoon of the olive oil. Add the minced shallots and cook over moderate heat, stirring, until browned, about 4 minutes. Add the wine and thyme sprigs; boil over high heat until reduced to ¼ cup, about 15 minutes. Add the fish stock and boil until reduced to ¼ cup, about 9 minutes longer. Add the cream, bring to a boil, and remove from the heat.
3. Strain the wine sauce into a clean saucepan. Whisk in the chilled butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as needed to help melt the butter. Stir in the minced chives and season with salt and pepper. Keep warm off the heat.
4. In a medium bowl, toss the baby spinach with the lemon juice and the remaining 3 teaspoons olive oil; season with salt and pepper.
5. In the skillet, heat the vegetable oil until shimmering. Pat the scallops dry and season with salt and pepper. Add to the skillet and cook over high heat, turning once, until deeply browned on both sides but barely cooked through in the center, about 2 minutes per side.
6. Arrange the dressed spinach on plates, top with the seared scallops. Garnish with crushed pine nuts and Aleppo pepper flakes (if using). Gently reheat the sauce if needed, spoon over and around the scallops, and serve immediately.

Make-Ahead Notes (Optional)

The wine sauce base (through Step 2) can be prepared several hours ahead and refrigerated. Reheat gently, then finish with butter and chives just before serving.

Variations & Substitutions

• Dietary adaptations: Omit pine nuts for nut-free; use plant-based butter and cream for dairy-free (texture will vary).
• Seasonal swaps: Substitute baby arugula or watercress for spinach.
• Flavor twists: Use dry Riesling or Sauvignon Blanc in place of Pinot Gris.

Serving Suggestions

Plating & Presentation

Arrange a small bed of dressed spinach slightly off-center on each warmed plate. Lean or stack 4 seared scallops against the greens for height. Spoon the glossy butter sauce generously over the scallops and around the plate in an artistic drizzle or pool. Scatter crushed pine nuts and a pinch of Aleppo pepper flakes for color and texture contrast.

Garnish Ideas

• Primary garnish: Lightly crushed toasted pine nuts
• Finishing touches: Aleppo pepper flakes, flaky sea salt
• Optional accents: Additional chive batons or microgreens

Recommended Pairings

• Wine/Beverage: Pinot Gris from Oregon or California (crisp, fruit-forward examples complement the sauce beautifully)
• Side Dishes: Simple steamed asparagus, roasted fingerling potatoes, or crusty bread to soak up the sauce
• Bread/Condiments: Warm baguette slices

Storage & Reheating

Best enjoyed immediately. Scallops become rubbery when reheated.

• Refrigerator: Store components separately up to 1 day (sauce and spinach).
• Reheating: Gently warm sauce over low heat, whisking; do not reheat scallops—serve at room temperature if necessary.

Nutritional Information (Per Serving)

Nutritional data not available from source. Approximate estimates:

• Calories: ~450
• Protein: 30g
• Carbohydrates: 10g
• Fat: 35g
• Fiber: 1g

Cost Breakdown (Estimated)

Note: Costs are approximate and based on current average retail prices in the New Canaan, CT area as of January 2026. Prices may vary by store, season, and quality (conventional vs. organic/premium). Pantry staples used in small quantities are prorated.

Total Ingredient Cost: $118
Cost Per Serving: $29.50 (based on 4 servings)

Detailed Breakdown by Category

Produce

• Shallots (2 medium): $2.50
• Fresh thyme sprigs: $3.99
• Baby spinach (6 oz bag): $4.99
• Lemon (1): $0.99
• Fresh chives (1 bunch): $3.99
• Subtotal: $16.46

Proteins

• Large sea scallops (1½–2 lbs): $59.50
• Subtotal: $59.50

Dairy & Eggs

• Unsalted butter (1 stick): $5.99
• Heavy cream (prorated): $1.50
• Subtotal: $7.49

Pantry & Dry Goods

• Pine nuts (2 tbsp): $6.00
• Extra-virgin olive oil (prorated): $2.00
• Vegetable oil (prorated): $1.00
• Fish stock (8–12 oz carton): $6.99
• Subtotal: $15.99

Herbs & Spices

• Salt, pepper, Aleppo flakes (optional, prorated): $2.00
• Subtotal: $2.00

Wine

• Pinot Gris (750ml bottle): $18.99
• Subtotal: $18.99

Grand Total: ~$120

Grocery Shopping List

Produce

• Shallots – 2 medium
• Fresh thyme – 1 bunch
• Baby spinach – 1 (6 oz) bag
• Lemon – 1
• Fresh chives – 1 bunch

Meat/Seafood

• Large sea scallops – 1½–2 pounds (16 pieces)

Dairy & Refrigerated

• Unsalted butter – 1 stick
• Heavy cream – 1 small carton (for 1 tbsp + extra)

Dry Goods & Pantry

• Pine nuts – small bag (2–4 oz)
• Fish stock – 1 (8–12 oz) carton
• Aleppo pepper flakes (optional) – small jar

Wine & Beverages (Optional)

• Pinot Gris – 1 bottle (Oregon or California recommended)

Personal Notes

[Space for chef’s private tips, client preferences, or adjustments]