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.
carbo rating: 4
The Complete Step-by-Step Low Carb Cookbook
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This recipe is fast, and there are some problems. The Dijon mustard, even just 1/2 teaspoon, overwhelms the whole dish. The onions really have no time to cook, so they are tart and tangy, overpowering the flavor of the scallops.
I suggest omitting both the mustard and the onions, and vermouth makes a good dry wine to use. Use a lot more wine, and perhaps serve with a side of buttered vermicelli.
Mustard and scallops is like mustard and apple sauce - nobody likes mustard and apple sauce.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!