Scallops in White Wine
Scallops are delicate and easy to overcook. The wine sauce adds moisture and flavor, and prevents toughness. Serve with rice, pasta or couscous and a green salad.
Ingredients
- 1 Tbs olive oil
- 1/2 cup shallots, minced
- 1 lb bay scallops
- 3/4 cup white wine, dry (or dry vermouth)
- 1 Tbs lemon juice, freshly squeezed
- 1/4 tsp Tabasco sauce
- 1/4 tsp salt
- 1/8 tsp black pepper, freshly ground
Directions
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes until lightly browned. Add scallops; sauté 30 seconds.
- Add white wine; cover and cook 2–3 minutes until scallops turn opaque. Remove scallops from pan with a slotted spoon, reserving wine mixture in pan.
- Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for 2 minutes, until sauce is reduced by about one half.
- Return scallops to sauce and cook just until heated through.
Nutrition Facts
Calories 154
Calories from Fat 38 (25%)
(7%)Total Fat 4g
(3%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(12%)Cholesterol 37mg
(14%)Sodium 334mg
(13%)Potassium 440mg
Total Carbohydrate 7g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(39%)Protein 20g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.