Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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

Recipe by Oxmoor House January 2005

Gallery

Recipe Summary

Yield:
4 servings (serving size: 3 ounces scallops and 2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients; set aside.

    Advertisement
  • 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.

  • carbo rating: 4

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

152 calories; calories from fat 0%; fat 6.3g; saturated fat 2.4g; mono fat 0g; poly fat 0g; protein 19.8g; carbohydrates 4.1g; fiber 0.3g; cholesterol 47mg; iron 0.7mg; sodium 543mg; calcium 39mg.
Advertisement
Advertisement