Pan-Fried Scallops with White Wine Reduction Recipe

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

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

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.
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: 181 calories, 9g fat (3g saturated fat), 49mg cholesterol, 524mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 19g protein. Diabetic Exchanges: 3 lean meat, 2 fat.

  • 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
  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

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