Scallops in white wine: the classic recipe and tricks for making them creamy
Scaloppine al vino bianco (white wine scallops) is a classic Italian dish made with thin slices of beef or veal, floured, pan-fried with butter and rosemary, and then deglazed with white wine.
ingredients
Scaloppine al vino bianco (white wine scallops) is a classic Italian dish made with thin slices of beef or veal, floured, pan-fried with butter and rosemary, and then deglazed with white wine. The cooking juices are then thinned with flour, wine, and broth, resulting in an ultra-creamy sauce that perfectly envelops the meat.
The result is a delicious dish, perfect for a quick family lunch or dinner with guests: you can serve it with mashed potatoes, a portion of sautéed mushrooms, or a side of seasonal vegetables.
For a flawless result, we suggest choosing the most tender cuts of veal, such as rump, flank, or topside, and tenderizing them with a meat tenderizer. Also, avoid overcooking the meat: sear it for a couple of minutes on each side.
Learn how to prepare scaloppine al vino bianco with step-by-step instructions and tips. If you enjoyed this recipe, also try scaloppine al limone and scaloppine ai funghi.
How to prepare scallops in white wine
To prepare the scallops in white wine, first cut the veal into thin slices and, if necessary, beat them between two sheets of baking paper to make them uniform and tender 1.
Turn the slices over, finish cooking on the other side 4, then remove them from the pan and continue with the other slices.
Coat the slices in flour on both sides (2), then shake them to remove the excess.
The scallops in white wine are ready: arrange them on individual plates, drizzle them with the creamy sauce and bring to the table 9.
Heat a large pan and melt the clarified butter. When the butter is very hot, arrange the slices without overlapping them, add a few sprigs of rosemary (3) and cook the meat for 1-2 minutes per side.
When all the slices are ready, remove them from the pan and add a teaspoon of flour to the cooking base and mix well with the remaining butter (5).
Pour the white wine (6) and let the alcohol evaporate, then add the meat broth.
Let the sauce reduce over a medium-high heat and season with salt until you obtain a creamy sauce. At that point, return the scallops to the pan, season with salt (7) and pepper, then let them cook for a few more minutes, turning them gently.
If necessary, add more broth (8) and finish cooking, leaving the scallops well covered in the sauce.
