scallops

Scallops in White Wine Ingredients Directions Nutrition facts Yield: 4 servings Categories: Dairy-Free, Easy, Egg-Free, Fast, Fish and Seafood, Low-Fat, Low-Fat and Fast, Low-Sodium, Wheat-Free 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 this is the reciepe i use

thanks for the recipe Mimi!

Oh scallops, one of life's little pleasures. Thanks for the new way to cook them! I LOVE cooking with wine and put it in almost everything.

Mimi, I just made these! They are to die for!!! I threw in some red pepper flakes too for some added and they were AWESOME! Thanks so much for the recipe, DH is kissin my feet right now they were so good.