Name: Pan-Fried Scallops with White Wine Reduction
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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

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

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Pan-Fried Scallops with White Wine Reduction

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Yield:8 servings

Prep:20 min

Cook:10 min

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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

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