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Sautéed Scallops with White Wine Reduction

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook