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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (311g) Recipe makes 4 servings |
||
| Calories 323 | ||
| Calories from Fat 83 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 302mg | 12% | |
| Potassium 663mg | 18% | |
| Total Carbohydrate 8.7g | 2% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.4g | ||
| Protein 28.9g | 57% | |
Savory Sea Scallops in White Wine Sauce
SERVES 4
Ingredients
- 1 1/2 tablespoons olive oil
- 1 1/2 lbs sea scallops
- 2 cups dry white wine
- 3 tablespoons fresh lemon juice
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 tablespoons minced parsley
- fresh ground pepper
Directions
1
Heat oil in heavy skillet over high heat.2
When oil begins to smoke add scallops.3
Sear each side for one minute or until each side is golden brown.4
Add 1/2 cup of wine and lower heat to medium.5
Simmer for 2 minutes.6
Remove scallops from pan.7
Add remaining wine and lemon juice,and garlic.8
Bring to a boil and reduce by half.9
Add butter, parsley and season with pepper.10
Place scallops on a plate and smother with sauce.11
Serve.
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Featured Reviews for This Recipe
From: Chef Jessica 1205407
On Mar 29, 2009
Be careful with the heat! Oil splattered everywhere when I followed the instructions. Other than that, very tasty!
From: Chef #1177516
On Feb 20, 2009
This was an excellent recipe although next time I will double the sauce for sure...once it reduces, there just is not enough if you want to serve it with veggies or pasta but it was delicious!!!
From: Laurita
On Jul 15, 2003
Scallop season just opened. I went out in search and ending up buying some from the market...so I got the big sea scallops rather than the little bay scallop which is what I would have found (had I found any!) This recipe really is easy. I wish I would have made a little more sauce but I'll up that next time (although I may have cooked it down a little too much waiting for the pasta to get ready - put the pasta on first, these scallops cook very quick). I served mine over seashell pasta. Would be great to top with a little parmesan cheese too. Thanks for the quick-n-easy recipe, polly salama.
From: troyh
On Feb 14, 2004
added some asparagus, served over some small shell pasta, and we really enjoyed it. wish I'd noticed the suggestion of a little parm. I thought it was a lot of wine, but it made a very light and flavorful sauce. will make again.
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