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 Tbsp (15mL) olive oil
1/2 cup (90g) shallots, minced
1 pound (455g) bay scallops
3/4 cup (180mL) white wine, dry (or dry vermouth)
1 Tbsp (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
Calories: 175
Total Fat: 4g
% Calories from fat: 26%
Protein: 20g
Carbohydrate: 7g
Cholesterol: 37mg
Sodium: 322mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 March 2005.
| 
