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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 tapas 205g Recipe makes 1 tapas) |
||
| Calories 512 | ||
| Calories from Fat 404 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.9g | 69% | |
| Saturated Fat 8.1g | 40% | |
| Monounsaturated Fat 30.6g | ||
| Polyunsaturated Fat 4.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 154mg | 6% | |
| Potassium 368mg | 10% | |
| Total Carbohydrate 6.0g | 2% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 13.3g | 26% | |
Tapas - Scallops in Saffron & Rioja Wine Sauce
By: CountryLady
Mar 2, 2004
Prepared in advance, these cook quickly so you can relax & mingle with your guests at your tapas party! If you can't find Rioja, substitute with another (preferably Spanish) red wine.
1 tapas
Ingredients
- 3 tablespoons olive oil
- 1 shallot, chopped
- 1 teaspoon butter
- 1 pinch saffron
- 2 ounces rioja wine
- 5 scallops
- salt and pepper, to taste
Directions
1
In a saute pan over medium high heat, add olive oil and butter.2
When butter melts, add the shallots, saute for 30 seconds.3
Add the scallops and wine.4
Turn scallops and add saffron.5
Season with salt.6
Cook until scallops are golden brown, about 30 seconds to 1 minute.7
Remove from heat and serve hot.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Scallops
- Cuisine > European > Southern (Mediterranean) > Spanish
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: duonyte
On Jun 2, 2006
So good. I made this as a light supper for myself. I love scallops and had never really considered using red wine - so glad I saw this recipe. Next time I may add some chopped fresh thyme, which I think would go very well with these ingredients.
From: jilkat25
On Mar 18, 2006
Ok, I haven't actually tried these yet, but I can see by the recipe that they would be gone before they ever made it onto a serving plate! In fact, I would probably eat them all myself, right out of the pan! Can't wait to try 'em! When I make, I'll use giant Diver Scallops ($$$, plus the saffron!) and make them for a first course.
From: Kasha
On Jun 25, 2005
Really fast, easy and good. Would be nice bigger, as a first course. Anyone would like these, 5, even big, are too few!
From: Nathalie Otala
On Dec 12, 2004
This was a great little recipe. Serving just five large scallopes made everyone want more. It was the perfect addition to a Tapas Dinner, Thank you!
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