Pan-Fried Scallops with White Wine Reduction
Recipe: #28976
February 02, 2018
Categories: Scallops, Pacific Northwest, Romantic Dinner Valentine's Day, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Herbs, more
"This is out of a cookbook called Diabetic Family Friendly...it says...Don't let this recipe's fancy title scare you away...this special-occasion entree isn't at all difficult to prepare..."
Ingredients
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- FOR WHITE WINE REDUCTION
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Nutritional
- 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.
Tips
No special items needed.