Can I use frozen scallops for this stew?

Yes, as long as you thaw them completely and pat them very dry before cooking. Removing excess moisture ensures a beautiful sear and prevents them from steaming in the pan.

What can I substitute for sherry if I don’t have any?

A little extra dry white wine will do the trick. You could also try a splash of apple cider vinegar with a pinch of sugar in a pinch, but sherry really does add a special depth to the stew.

Is it okay to make this ahead for a dinner party?

Absolutely—just prepare the stew up to the point where you add the scallops back in, and finish those in the hot broth right before serving. This way, the scallops stay perfectly tender.

Can I use milk alternatives to make it dairy-free?

Yes! Opt for full-fat coconut milk or unsweetened cashew cream to keep it luscious. Just be sure the flavors won’t overpower the delicate scallops.

Scallop Stew Recipe

Description

This comforting and elegant scallop stew features tender seared sea scallops in a rich, creamy broth with shallots, white wine, and sherry. Finished with a dash of paprika or cayenne and fresh parsley, it’s a quick yet impressive dish perfect for any seafood lover.

Ingredients

Units Scale

Seafood

1 pound sea scallops (patted dry)

Seasonings

Kosher salt (to taste)
Freshly ground black pepper (to taste)
Paprika or cayenne pepper (for sprinkling)

Fats

4 tablespoons (1/2 stick) unsalted butter

Vegetables & Aromatics

3 tablespoons chopped shallots

Liquids

1/2 cup dry white wine
1/4 cup dry sherry
2 cups whole milk
1 cup light or heavy cream (or half-and-half)

Garnish

2 tablespoons chopped fresh flat-leaf parsley (optional)

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Instructions

Prepare the Scallops: Remove the tendon from each scallop. Pat the scallops dry thoroughly, and season the top sides lightly with kosher salt and freshly ground black pepper.
Sear the Scallops: Melt the butter in a large, deep skillet over medium-high heat. Once melted, place the scallops in the skillet, seasoned side down. Sear for 2 minutes, until browned. While cooking, season the tops with more salt and pepper. Flip and sear the other side for 2 more minutes. The scallops do not need to be cooked through. Remove them to a cutting board.
Prepare the Base: Without cleaning the pan, return it to medium heat. Add the chopped shallots and cook, stirring, for about 3 minutes until golden brown. Pour in the white wine and sherry, scraping up any browned bits from the pan bottom. Simmer for about 3 minutes, until the liquid has reduced by half.
Add Dairy: Pour in the milk and cream (or half-and-half) and heat until bubbles form along the edges of the pan, indicating it is hot but not boiling.
Finish the Stew: Meanwhile, cut the seared scallops into roughly 1/2-inch pieces. Add the scallops and any accumulated juices to the pan. Cook gently for 1–2 minutes, just until the scallops are heated through and the flavors meld.
Garnish and Serve: Ladle the stew into 4 bowls. Sprinkle each serving with paprika or cayenne pepper, and add chopped parsley if desired. Serve immediately while hot.

Notes

Do not overcook the scallops; they should be just cooked through when added back to the stew.
Use good quality dry white wine and sherry for the best flavor.
If you prefer, substitute half-and-half for the cream for a lighter version.
Serve with crusty bread for dipping into the creamy broth.

Nutrition

Serving Size: 1 bowl (about 1/4 of recipe)
Calories: 410
Sugar: 8g
Sodium: 560mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0g
Protein: 22g
Cholesterol: 110mg