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

Pan-Fried Scallops with White Wine Reduction Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 2 pounds sea scallops
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • WHITE WINE REDUCTION:
  • 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

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.

Directions

  1. Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.
  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. Yield: 8 servings.
Originally published as Pan-Fried Scallops with White Wine Reduction in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p82

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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