Penn Herb Wellness Guide
Scallops in White Wine
Scallops are delicate and easy to overcook. The wine sauce adds moisture and flavor, and prevents toughness. Serve with rice, pasta or couscous and a green salad.
Ingredients
- 1 Tbs olive oil
- 1/2 cup shallots, minced
- 1 lb bay scallops
- 3/4 cup white wine, dry (or dry vermouth)
- 1 Tbs lemon juice, freshly squeezed
- 1/4 tsp Tabasco sauce
- 1/4 tsp salt
- 1/8 tsp black pepper, freshly ground
Directions
- Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saut 2 minutes until lightly browned. Add scallops; saut 30 seconds.
- Add white wine; cover and cook 23 minutes until scallops turn opaque. Remove scallops from pan with a slotted spoon, reserving wine mixture in pan.
- Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for 2 minutes, until sauce is reduced by about one half.
- Return scallops to sauce and cook just until heated through.
Nutrition Facts
Calories 154
Calories from Fat 38 (25%)
(7%)Total Fat 4g
(3%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(12%)Cholesterol 37mg
(14%)Sodium 334mg
(13%)Potassium 440mg
Total Carbohydrate 7g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(39%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.