Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 201.4
- Total Fat: 5.9 g
- Cholesterol: 39.6 mg
- Sodium: 390.6 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.8 g
- Protein: 21.6 g
View full nutritional breakdown of Scallops In "Creamy Wine Sauce" calories by ingredient
Scallops In "Creamy Wine Sauce"
Submitted by: KAUAI-CAROLANNIntroduction
A good one that tastes "fancy" but isn't. Easy one for first time scallop users - just remember, sear them, set them aside and no more than 5 more minutes! A good one that tastes "fancy" but isn't. Easy one for first time scallop users - just remember, sear them, set them aside and no more than 5 more minutes!Number of Servings: 2
Ingredients
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8 large scallops, washed
1/2 tsp olive oil (EVOO)
1 cup mushrooms, sliced
1/4 cup red onion, diced
1/2 tsp garlic, crushed & fine chop
Spray Pam
4 tbs Marsala cooking wine
3 TBS Silk creamer, plain
Directions
Recipe makes two servings or 4 scallops each.
Scallops should to be seared first to seal in the juices and keep them tender. No rubber scallops!
Place EVOO in non stick pan on high heat to get it very hot. Sear scallops about 1 minute each side. Remove from pan and cover to keep warm. (use Pam to save on a few calories, but be careful not to smoke yourself out!)
Turn heat to medium and add mushrooms, onion and garlic (plus a little spray Pam if you like). Sautee for 3-4 minutes.
Add marsala wine and let simmer for another 2-3 minutes. Stirring occasionally.
Add Silk creamer and let simmer for another 2-3 minutes. Stirring occasionally.
Reduce heat to low and add scallops back in for a maximum of 5 minutes so as not to over cook them.
If you like the sauce a little thicker, add just a tiny touch of Wonder flour...maybe a 1/4 tsp before adding the scallops.
Serve over pasta with a lovely salad and you have a fabulous meal (not included in nutritional info).
Number of Servings: 2
Recipe submitted by SparkPeople user KAUAI-CAROLANN.
Scallops should to be seared first to seal in the juices and keep them tender. No rubber scallops!
Place EVOO in non stick pan on high heat to get it very hot. Sear scallops about 1 minute each side. Remove from pan and cover to keep warm. (use Pam to save on a few calories, but be careful not to smoke yourself out!)
Turn heat to medium and add mushrooms, onion and garlic (plus a little spray Pam if you like). Sautee for 3-4 minutes.
Add marsala wine and let simmer for another 2-3 minutes. Stirring occasionally.
Add Silk creamer and let simmer for another 2-3 minutes. Stirring occasionally.
Reduce heat to low and add scallops back in for a maximum of 5 minutes so as not to over cook them.
If you like the sauce a little thicker, add just a tiny touch of Wonder flour...maybe a 1/4 tsp before adding the scallops.
Serve over pasta with a lovely salad and you have a fabulous meal (not included in nutritional info).
Number of Servings: 2
Recipe submitted by SparkPeople user KAUAI-CAROLANN.
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Member Ratings For This Recipe
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Incredible!
5 of 6 people found this review helpfulVery good. I didn't know what silk creamer was. I used half and half - 5/4/09
Reply from KAUAI-CAROLANN (6/14/09)
Silk creamer is a soy version of half & half.
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