Scallops with Lemon-Basil Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 193.0
- Total Fat: 3.0 g
- Cholesterol: 38.7 mg
- Sodium: 362.5 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.5 g
- Protein: 20.1 g
View full nutritional breakdown of Scallops with Lemon-Basil Sauce calories by ingredient
Submitted by: LADYW422
Introduction
For speed and convenience, prepare the entire package of pasta. Plan to serve 2 cups when you prepare it, and use the rest for tomorrow's lunch or dinner. For speed and convenience, prepare the entire package of pasta. Plan to serve 2 cups when you prepare it, and use the rest for tomorrow's lunch or dinner.Number of Servings: 4
Ingredients
-
1 large lemon
1 1/2 pounds sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil
Directions
1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
2. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops. (serving size: 3 scallops and about 1 tablespoon sauce).
Number of Servings: 4
Recipe submitted by SparkPeople user LADYW422.
2. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops. (serving size: 3 scallops and about 1 tablespoon sauce).
Number of Servings: 4
Recipe submitted by SparkPeople user LADYW422.
