Pan-Fried Scallops with White Wine Reduction

Prep Time
Cook Time
Ready In

"This is out of a cookbook called Diabetic Family says...Don't let this recipe's fancy title scare you away...this special-occasion entree isn't at all difficult to prepare..."

Original is 8 servings


  • Serving Size: 1 (153.2 g)
  • Calories 322.6
  • Total Fat - 20.2 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 72.7 mg
  • Sodium - 864.1 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.9 g
  • Protein - 20.7 g
  • Calcium - 57.7 mg
  • Iron - 1.1 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.

Step 2

Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic. Bring to a boil; cook and stir for 2-3 minutes or until reduced by half. Remove from the heat; stir in butter until melted. Serve with scallops.


No special items needed.

1 Reviews


This was really good, and it's so quick to prepare too! I loved the pan sauce. I served the scallops with a side of steamed white rice and slices of warm buttered Parmesan French Bread. It was a great dinner. Thanks for sharing your recipe, Teresa.


review by:
(27 Aug 2020)

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