Pan-Fried Scallops with White Wine Reduction Recipe

Pan-Fried Scallops with White Wine Reduction Recipe photo by Taste of Home

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I learned the art of reduction from a cooking class…the flavor is fabulous! Despite the fancy title, this special-occasion entree is easy to prepare. —Katherine Robinson, Glenwood Springs, Colorado

This recipe is:

Quick

Diabetic Friendly

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Pan-Fried Scallops with White Wine Reduction Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

2 pounds sea scallops
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine or chicken broth
1/3 cup orange juice
1/4 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1 garlic clove, minced
3 tablespoons cold butter, cubed

Directions

Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.
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. Yield: 8 servings.

Nutritional Facts 4 scallops with 2 tablespoons sauce equals 181 calories, 9 g fat (3 g saturated fat), 49 mg cholesterol, 524 mg sodium, 5 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

Originally published as Pan-Fried Scallops with White Wine Reduction in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p82

Scallops

A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.