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Scallops in White Wine

Related recipes: Main Courses, Dairy-Free, Egg-Free, Fall, Low-Calorie, Low-Carbohydrate
Scallops in White Wine: Main Image

Quick Facts

Servings: 4

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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

  • 15mL olive oil
  • 90g shallots, minced
  • 455g bay scallops
  • 180mL white wine, dry or dry vermouth
  • 15mL lemon juice, freshly squeezed
  • 1mL Tabasco sauce
  • 2g salt
  • 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

Calories 154
  Calories from Fat 38 (25%)
(7%)Total Fat 4g
(3%)Saturated Fat 1g
Poly-Unsaturated Fat 1g
Mono-Unsaturated Fat 3g
(12%)Cholesterol 37mg
(14%)Sodium 334mg
(13%)Potassium 440mg
Total Carbohydrate 7g
(0%)Dietary Fibre 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 US–registered 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.