Scallops in Buttery Wine Sauce

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Scallops in Buttery Wine Sauce calories by ingredient

Introduction

Special enough for a romantic dinner, and easy enough to make you look brilliant.
Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.

Special enough for a romantic dinner, and easy enough to make you look brilliant.
Pat the scallops dry with a paper towel to remove any excess moisture before searing. This step ensures a nicely browned exterior.

Minutes to Prepare: 1

Minutes to Cook: 12

Number of Servings: 4

Ingredients

1 1/2 pounds large sea scallops

1 tablespoon olive oil

1/2 cup dry white wine

1 1/2 teaspoons chopped fresh tarragon

1/4 teaspoon salt

1 tablespoon butter

Freshly ground black pepper (optional)

Directions

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.