Sautéed Scallops with White Wine Reduction

As it evaporates and reduces, the wine combines with the flavorful browned bits in the pan to create a rich sauce.

Yield: 4 servings (serving size: 3 ounces scallops and 2 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 0.0%
  • Fat: 6.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 19.8g
  • Carbohydrate: 4.1g
  • Fiber: 0.3g
  • Cholesterol: 47mg
  • Iron: 0.7mg
  • Sodium: 543mg
  • Calcium: 39mg

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

Preparation

  1. 1. Combine first 6 ingredients; set aside.
  2. 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. 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
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