Best Shrimp & Scallops in Wine Sauce

Bay scallops and medium shrimp get briefly cooked, then folded into a milky white-wine sauce thickened with cornstarch (instead of the classic flour roux). Cornstarch keeps the sauce glossy and slightly translucent rather than chalky and matte, plus it’s gluten-free for anyone who needs it.

The trick with delicate seafood is barely cooking it. Bay scallops in particular are tiny and turn rubbery in seconds, just sear them or simmer them until opaque, no more than 2 minutes. Same for the shrimp: pull as soon as they curl into pink commas.

Use a dry white wine you’d actually drink. Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay all work. Cooking wine from the supermarket carries excess salt and off flavors that sour the dish.

The milk-to-wine ratio is the lever for richness. Four cups of milk gives a thinner, brothier sauce; six cups make it richer and creamier. Adjust to whether you’re serving over rice (less liquid is better) or as more of a stew (more liquid).

Chef Tips

• Pat the shrimp and scallops thoroughly dry before cooking. Wet shellfish steam in the pan and never get the slight golden sear that adds flavor.
• Whisk the cornstarch into a few tablespoons of cold milk to make a slurry before adding to the butter. Dumping cornstarch into hot fat creates lumps you can’t undo.
• Add the seafood at the very end, off heat. The sauce’s residual heat warms it through without overcooking.

Variations

• Add a tablespoon of fresh chopped tarragon or dill for an herbal lift.
• Stir in a cup of frozen peas with the wine for color and sweetness.
• Use heavy cream in place of half the milk for a richer, French-leaning sauce closer to a coquille St. Jacques.