Scallops In "Creamy" Wine Sauce


4.7 of 5 (20)
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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
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Introduction

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

    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 cream or half and half
    Fresh basil, chopped

Tips

This can easily be a Low Carb meal by subbing the pasta for tofu noodles/miracle noodles, serving over mashed cauliflower or peeling a zucchini into strips to make "noodles".


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.

Garnish with chopped fresh basil.

Serve over pasta with a lovely salad and you have a fabulous meal (not included in nutritional info).

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Member Ratings For This Recipe


  • Incredible!
    6 of 7 people found this review helpful
    Very good. I didn't know what silk creamer was. I used half and half - 5/4/09

    Reply from KAUAICAROLANNN (6/14/09)
    Silk creamer is a soy version of half & half.
    Thanks for leaving a comment!


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  • Incredible!
    4 of 4 people found this review helpful
    wonderful, and easy, i served it with fresh asparagas - 7/18/09

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  • Incredible!
    3 of 3 people found this review helpful
    I used 2 T cream instead of the silk creamer. I'm not a real scallops fan, so I made this with my husband in mind. It was SO good! The sauce is absolutely wonderful!! Now I can't wait to try it with beef or chicken. - 4/15/11

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  • Incredible!
    2 of 2 people found this review helpful
    These were the best scallops I have ever made...or eaten for that matter! Thank you so much for sharing your recipe! - 1/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    This goes together so fast that it's best to get the pasta cooking first before cooking the scallops and sauce. And wow, was this a hit! No leftovers tonight! Definitely a keeper. - 7/15/13

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