How to Poach Scallops

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Scallops can be cooked in a variety of ways. Here they are poached in white wine. Veggies like carrots and leeks are added, along with garlic and parsley for a subtle, classic flavor in every bite.


  • 2 tablespoons olive oil
  • 4 medium-sized carrots, cut into fine strips
  • 2 leeks (light green and white), cut into thin strips
  • ½ cup (125ml) dry white wine
  • pounds (675g) large sea scallops
  • Kosher salt and black pepper
  • 1 cup (25g) fresh parsley, chopped
  • 1 minced garlic clove
  • 2 tablespoons chopped pine nuts


  1. Heat half the oil in a medium saucepan and heat over high heat.
  2. Toss carrots, leeks, and stir in well.
  3. Allow to cook for 2 minutes.
  4. Pour the wine and ½ cup (125ml) of water and allow to boil.
  5. Add seasonings to the scallops and place on top the vegetables.
  6. Allow to simmer over a low heat until scallops are done.
  7. Simmer for about 6 minutes.
  8. Toss in the parsley, garlic, pine nuts, and remaining oil.
  9. Mix the veggies and broth and stir well. Serve with the scallops.