SCALLOPS WITH WHITE WINE SAUCE II
Steps:
- Preheat the oven broiler.
- In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
- Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
- Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g
FANCY CARROTS IN WINE SAUCE
Make and share this Fancy Carrots in Wine Sauce recipe from Food.com.
Provided by Darlene Summers
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and sauté carrot slices and onion bulbs for 5 minutes.
- Stir in sugar, spices and wine.
- Cover and simmer for 25 minutes.
- When done and ready to serve, top with sour cream and sprinkle with parsley.
Nutrition Facts : Calories 193.8, Fat 8.2, SaturatedFat 4.9, Cholesterol 16.4, Sodium 112.4, Carbohydrate 21.5, Fiber 4.9, Sugar 10.4, Protein 3.4
CARROTS SAUTEED IN WINE
Make and share this Carrots Sauteed in Wine recipe from Food.com.
Provided by Princess Lisa
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
- Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).
Nutrition Facts : Calories 135.6, Fat 1.4, SaturatedFat 0.7, Cholesterol 2.5, Sodium 284.8, Carbohydrate 16.1, Fiber 4.9, Sugar 8.9, Protein 2.1
SCALLOPS WITH WHITE WINE SAUCE
Steps:
- In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.
RED WINE AND MAPLE-GLAZED CARROTS
Categories Herb Onion Vegetable Side Vegetarian Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook shallots, stirring occasionally, until softened, about 4 minutes.
- Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.
- Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.
- Add vinegar and boil, uncovered, until liquid is reduced to a glaze, 3 to 5 minutes.
- Remove from heat and stir in dill.
STEAMED CLAMS IN WHITE WINE SAUCE
Manilla clams in a rich, creamy wine sauce, perfect for cold winter nights! Pair with a nice grapefruity Sauvignon Blanc. The acidity will cut the richness of the sauce and create balance and elegance. Garnish with fresh tarragon and serve hot with crusty garlic bread.
Provided by jndeans
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Saute leeks, shallots, and bacon in a skillet over medium heat until fat is extracted from the bacon, about 5 minutes. Add white wine and bring to a simmer.
- Add cream, peas, Parmesan cheese, carrots, butter, and dried tarragon; bring to a simmer. Add clams, cover, and steam until clams open, 7 to 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 381 calories, Carbohydrate 13.3 g, Cholesterol 96.9 mg, Fat 26.9 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 16.5 g, Sodium 177.3 mg, Sugar 3.5 g
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