Related recipes: Citrus,
Dairy-Free, Easy, Egg-Free,
Fast, Low-Carb, Low-Fat,
Low-Fat and Fast, Main Dishes, Seafood,
Wheat-Free
Scallops are delicate and easy to overcook. The wine sauce adds
moisture and flavor, and prevents toughness. Serve with rice, pasta or couscous and a green
salad.
Preparation facts
Yield: 4 servings
Ingredients
1 Tbs (15mL) olive oil
1/2 cup (90g) shallots, minced
1 lb (455g) bay scallops
3/4 cup (180mL) white wine, dry (or dry vermouth)
1 Tbs (15mL) lemon juice, freshly squeezed
1/4 tsp (1mL) Tabasco sauce
1/4 tsp (2g) salt
1/8 tsp (1g) black pepper, freshly ground
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add
shallots; sauté 2 minutes until lightly browned. Add scallops; sauté 30 seconds.
Add white wine; cover and cook 2–3 minutes until scallops turn
opaque. Remove scallops from pan with a slotted spoon, reserving wine mixture in pan.
Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for
2 minutes, until sauce is reduced by about one half.
Return scallops to sauce and cook just until heated through.
Nutrition facts
Serving Size 1 serving
Calories 181
Calories from Fat 45 (25%)
% Daily Value*
8%Total Fat 5g
3%Saturated
Fat 0.6g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 2.6g
20%Cholesterol 60mg
19%Sodium 452mg
18%Potassium 614mg
1%Total
Carbohydrate 4g
0%Dietary
Fiber 0g
Sugars 0g
Sugar Alcohols 0g
54%Protein 27g