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Pan-Fried Scallops with White Wine Reduction

I learned the art of wine reduction from a cooking class...the flavor is fabulous! Despite the fancy title, pan-fried scallops are easy to prepare. —Katherine Robinson, Glenwood Springs, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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 until reduced by half, 2-3 minutes. Remove from the heat; stir in butter until melted. Serve with scallops.
Nutrition 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.

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