Seafood Sauce for Pan Seared Fish
This easy, creamy seafood sauce elevates pan-seared fish, shrimp, or scallops with butter, garlic, white wine, and fresh herbs for a restaurant-quality meal in minutes.
Servings: 4 servings
Equipment
- medium skillet
Ingredients
- 3 tablespoons butter unsalted
- 2 cloves garlic minced
- 1 small shallot finely chopped
- ½ cup dry white wine e.g. Sauvignon Blanc
- ½ cup low sodium chicken or vegetable stock
- ¼ cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh parsley chopped
- salt & pepper to taste
Instructions
Saute Aromatics
- In a medium skillet, melt butter over medium heat.
- Add the garlic and shallot, and sauté for 1–2 minutes, until fragrant, but not browned.Tip: Browning garlic will make the sauce bitter—keep it golden.
Deglaze with Wine
- Pour in white wine, scraping up any bits from the pan.
- Simmer 2–3 minutes until reduced by half.Tip: Use a dry white wine you’d enjoy drinking—it directly impacts flavor.
Add Broth and Cream
- Stir in chicken or vegetable broth and heavy cream. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.
Flavor Boost
- Whisk in lemon juice, Dijon mustard, and a pinch of salt and black pepper. Taste and adjust seasoning.
Finish with Herbs
- Remove from heat and stir in fresh parsley for brightness.
Serve
- Spoon generously over pan-seared fish, shrimp, or scallops. Works beautifully with grilled or baked seafood, too.
Notes
Quick Tips
- Make ahead: Prepare the sauce up to step 4, then gently reheat before serving.
- Extra richness: Swirl in 1 tsp of butter at the end for a glossy finish.
- Bread-friendly: Perfect for dipping crusty bread into leftover sauce.