Scallops in Lemon Wine Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 320.7
- Total Fat: 6.1 g
- Cholesterol: 28.5 mg
- Sodium: 166.5 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 4.1 g
- Protein: 20.7 g
View full nutritional breakdown of Scallops in Lemon Wine Sauce calories by ingredient
Introduction
This is a lighter recipe that has a lot of flavor thanks to the white wine and lemon juice. This is a lighter recipe that has a lot of flavor thanks to the white wine and lemon juice.Number of Servings: 4
Ingredients
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8 oz Rotini
8 oz Scallops (100-125 per lb count aka. the small ones)
1 Tbsp. Butter
2 Cloves Garlic, minced
4 oz White Wine
2 Tbsp. Lemon Juice
2 Tbsp. Grated Parmesan Cheese
Black Pepper to taste
Directions
Prepare scallops by making sure they are dry. Pat with papertowels and set aside.
Cook rotini according to package directions. While pasta is cooking, prepare the scallops as follows:
Heat large saute pan over med-hi heat. Add butter to hot pan and add minced garlic. Saute garlic until browned. Add scallops to the pan. Saute approximately 4-6 mintues until scallops are opaque. Do not saute too long or they will become rubbery. Remove scallops from pan and set aside.
Add white wine to pan and reduce heat to a simmer. Simmer for about 5 minutes making sure to scrape the bottom of the pan to incorporate the flavors. When the sauce starts to thicken, add the scallops and lemon juice to pan and toss together. Remove from heat.
Strain pasta and place on 4 plates for serving. Spoon scallop mixture in equal portions over each serving of pasta. Sprinkle each portion with grated parmesan cheese and fresh ground pepper to taste.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DODGEEWE.
Cook rotini according to package directions. While pasta is cooking, prepare the scallops as follows:
Heat large saute pan over med-hi heat. Add butter to hot pan and add minced garlic. Saute garlic until browned. Add scallops to the pan. Saute approximately 4-6 mintues until scallops are opaque. Do not saute too long or they will become rubbery. Remove scallops from pan and set aside.
Add white wine to pan and reduce heat to a simmer. Simmer for about 5 minutes making sure to scrape the bottom of the pan to incorporate the flavors. When the sauce starts to thicken, add the scallops and lemon juice to pan and toss together. Remove from heat.
Strain pasta and place on 4 plates for serving. Spoon scallop mixture in equal portions over each serving of pasta. Sprinkle each portion with grated parmesan cheese and fresh ground pepper to taste.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DODGEEWE.