Sauteed Scallops With White Wine Reduction Recipe

ingredients

1/3 cup dry white wine
3 tablespoons water
2 tablespoons minced fresh onion
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1 pound sea scallops
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons light butter
2 tablespoons chopped fresh parsley

directions

Combine first 6 ingredients; set aside.

Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.

Pour wine mixture into pan; cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup. Remove from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.

nutrition data

Nutritional data has not been calculated yet.