As it evaporates and reduces, the wine combines with the flavorful browned bits in the pan to create a rich sauce.
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
How to Make It
Combine first 6 ingredients; set aside.
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.
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.
Oxmoor House Healthy Eating Collection
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