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Pan-Fried Scallops with White Wine Reduction

 Pan-Fried Scallops with White Wine Reduction
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
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Pan-Fried Scallops with White Wine Reduction (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.