Sautéed Scallops with White Wine Reduction

Oxmoor House
As it evaporates and reduces, the wine combines with the flavorful browned bits in the pan to create a rich sauce.
4 servings (serving size: 3 ounces scallops and 2 tablespoons sauce)


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1/3 cup dry white wine
3 tablespoons water
2 tablespoons minced fresh onion
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons light butter
2 tablespoons chopped fresh parsley


1. Combine first 6 ingredients; set aside.

2. Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.

3. Pour wine mixture into pan; cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup. Remove from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.

carbo rating: 4

Created date

April 2008

Nutritional Information

Calories 152
Caloriesfromfat 0.0 %
Fat 6.3 g
Satfat 2.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 19.8 g
Carbohydrate 4.1 g
Fiber 0.3 g
Cholesterol 47 mg
Iron 0.7 mg
Sodium 543 mg
Calcium 39 mg