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Scallops in White Wine

Recipe Image

Scallops are delicate and easy to overcook. The wine sauce adds moisture and flavour, and prevents toughness. Serve with rice, pasta or couscous and a green salad.

Preparation facts

Yield: 4 servings

Ingredients

1 Tbs (15mL) olive oil

1/2 cup (90g) shallots, chopped

1 lb (455g) bay scallops

3/4 cup (180mL) white wine, dry (or dry vermouth)

1 Tbs (15mL) lemon juice, freshly squeezed

1/4 tsp (1mL) Tabasco sauce

1/4 tsp (2g) salt

1/8 tsp (1g) black pepper, freshly ground

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes until lightly browned. Add scallops; sauté 30 seconds.

Add white wine; cover and cook 2–3 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

Serving Size 1 serving
Calories 181
Calories from Fat 45 (25%)
% Daily Value*
8%Total Fat 5g
3%Saturated Fat 0.6g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 2.6g
20%Cholesterol 60mg
19%Sodium 452mg
18%Potassium 614mg
1%Total Carbohydrate 4g
0%Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
54%Protein 27g
* 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.