Scallops in Buttery Wine Sauce
Jul 20th, 2010
Ingredients
- 1 1/2 pounds large sea scallops
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- 1 1/2 teaspoons chopped fresh tarragon
- 1/4 teaspoon salt
- 1 tablespoon butter
- Freshly ground black pepper (optional)
Preparation
1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.
2. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.
Nutritional Information: Calories: 225 (30% from fat) Fat: 8g (sat 2.4g,mono 3.3g,poly 1.1g) Protein: 28.6g Carbohydrate:4.7g Fiber: 0.0g Cholesterol: 64mg Iron: 0.6mg Sodium: 441mg Calcium: 45mg
Source & Image: cookinglight.com
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Written by Lea Barlow • Leave a comment
