Sauteed Scallops With White Wine Reduction Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

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

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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. Remoye from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.

POINTS: 4; EXCHANGES: 3 Very leon Meat, I Fat; PER SERVING: CAl 152 (37% from fat); PRO 19.8g; FAT 6.3g (sol 2.4gl; CARB 4.1 g; FIB 0.3g; CHOl47mg; IRON O.7mg; SOD 543mg; CALC 39mg

This recipe from CDKitchen for Sauteed Scallops With White Wine Reduction serves/makes 4

Recipe ID: 36360

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