Scallops in Buttery Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 pounds large sea scallops1 tablespoon olive oil1/2 cup dry white wine1 1/2 teaspoons chopped fresh tarragon1/4 teaspoon salt1 tablespoon butterFreshly ground black pepper (optional)
1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.
2. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.
Yield: 4 servings (serving size: about 3 scallops and about 1 tablespoon sauce)
CALORIES 225 (30% from fat); FAT 8g (sat 2.4g,mono 3.3g,poly 1.1g); IRON 0.6mg; CHOLESTEROL 64mg; CALCIUM 45mg; CARBOHYDRATE 4.7g; SODIUM 441mg; PROTEIN 28.6g; FIBER 0.0g
Oxmoor House, APRIL 2009
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
2. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.
Yield: 4 servings (serving size: about 3 scallops and about 1 tablespoon sauce)
CALORIES 225 (30% from fat); FAT 8g (sat 2.4g,mono 3.3g,poly 1.1g); IRON 0.6mg; CHOLESTEROL 64mg; CALCIUM 45mg; CARBOHYDRATE 4.7g; SODIUM 441mg; PROTEIN 28.6g; FIBER 0.0g
Oxmoor House, APRIL 2009
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 7.5 g
- Cholesterol: 77.2 mg
- Sodium: 527.4 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.0 g
- Protein: 34.2 g
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