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
SAVORY SEA SCALLOPS IN WHITE WINE SAUCE
This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!
Provided by polly salama
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy skillet over high heat.
- When oil begins to smoke add scallops.
- Sear each side for one minute or until each side is golden brown.
- Add 1/2 cup of wine and lower heat to medium.
- Simmer for 2 minutes.
- Remove scallops from pan.
- Add remaining wine and lemon juice,and garlic.
- Bring to a boil and reduce by half.
- Add butter, parsley and season with pepper.
- Place scallops on a plate and smother with sauce.
- Serve.
SCALLOPS WITH WHITE WINE SAUCE I
This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.
Provided by DEEANN_BUDNEY
Categories Appetizers and Snacks Seafood
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
- Preheat oven on broiler setting.
- Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 2.5 g, Cholesterol 108 mg, Fat 33.1 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 269.4 mg, Sugar 0.2 g
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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 : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 524mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
CREAMY SCALLOPS WITH WHITE WINE SAUCE
Provided by Food Network Kitchen
Categories appetizer
Time 22m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium skillet, melt the butter over medium heat and cook the shallots for 4 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 8 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve over rice.
SCALLOPS BONNE FEMME (SCALLOPS IN WHITE WINE SAUCE)
Make and share this Scallops Bonne Femme (Scallops in White Wine Sauce) recipe from Food.com.
Provided by Shawn C
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a large skillet over med high heat melt butter and cook onion until tender.
- add scallops and mushrooms wine and lemon juice.
- reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
- in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
- serve with parmesan on top and sprinkled with parsley.
SEARED SCALLOPS IN MUSHROOM WHITE WINE SAUCE
Provided by Molly O'Neill
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield Four servings
Number Of Ingredients 6
Steps:
- Spray the scallops lightly with oil. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the scallops and sear until browned on both sides. Add the mushrooms and saute until cooked. Use a slotted spoon to put on a plate.
- Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half. Season to taste with salt and pepper. Place the scallop mixture back into the pan and coat with the sauce. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 0 grams, Sodium 501 milligrams, Sugar 2 grams, TransFat 0 grams
SCALLOPS IN CREAMY WINE SAUCE
Sea scallops baked in a creamy wine sauce. Rich and decadent, but oh so good !!! Perfect for a special occasion. Don't overcook the scallops !!! Adapted from The Fisherman's Wharf Cookbook in San Francisco.
Provided by Imagenie
Categories < 60 Mins
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Saute the scallops in 3 tablespoons butter until golden brown. Add the dry white wine, stirring well. Then transfer the scallops to a buttered casserole.
- Saute the mushroooms and onion in 2 tablespoons butter for 7 minutes.
- Melt 3 tablespoons butter in another saucepan and add the flour, blending well. Then add the Sherry and cook gently for a few minutes. Next slowly add the milk and cream (mixed), stirring constantly until well blended. Season with salt and a pinch of cayenne pepper.
- When the sauce has thickened, remove from heat, and stir in the beaten egg yolk.
- Pour the sauce over the scallops in the casserole and top with bread crumbs, and dot with butter.
- Bake the casserole in a preheated 350 degree oven for 10 minutes, or until the top is browned.
Nutrition Facts : Calories 1365.4, Fat 91.8, SaturatedFat 56.1, Cholesterol 441.3, Sodium 817.7, Carbohydrate 38.8, Fiber 2, Sugar 6, Protein 51.7
SEA SCALLOPS POACHED IN WHITE WINE
Steps:
- For 1 1/2 pounds whole scallops. Simmer 1/2 tablespoon minced shallots for 3 minutes with 1/3 cup each of dry white French vermouth and water plus 1/2 teaspoon salt and a small imported bay leaf. Then add the scallops and simmer 1 1/2 to 2 minutes, just until lightly springy to the touch. Remove from heat and let cool in the liquid at least 10 minutes, to pick up its flavor. Remove scallops, discard bay leaf, and rapidly boil down liquid until almost syrupy.
- serving suggestions: fines herbes
- Stir fresh minced parsley and/or dill, tarragon or chives into the reduced liquid, and briefly reheat scallops, folding in, if you wish, a few tablespoons of heavy cream.
- provençal-with tomatoes
- Stir 1 1/2 cups peeled, seeded, juiced, and chopped fresh tomatoes (see box, page 30) and 1 large clove of minced garlic into the reduced liquid. Cover and simmer 5 minutes, then uncover and boil down rapidly to thicken. Season. Fold in the scallops and reheat briefly. Fold in minced parsley or other green herbs and serve.
- Note
- Simmering times for quartered sea scallops and bay scallops, 15 to 30 seconds; for calicos, bring just to the simmer.
SCALLOPS IN WINE SAUCE
Make and share this Scallops in Wine Sauce recipe from Food.com.
Provided by threeovens
Categories New Zealand
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and dry scallops. Place scallops in a bowl and cover with wine; add bay leaf and marinate about 15 minutes. Meanwhile, slice mushrooms and set aside. Separate eggs, this recipe only uses the yolks. Beat the yolks slightly.
- Cook the scallops for 15 minutes in the wine over medium-low heat. When done, remove cooked scallops from saucepan and season with salt and pepper; keep warm.
- In the meantime, sauté the mushrooms in 1 tablespoon butter over medium heat, stirring constantly, for about 5 minutes or to desired doneness.
- Bring the marinade/cooking liquid to a boil and add 1/2 teaspoon butter. Slowly whisk in egg yolks to thicken. Season with a little salt and pepper.
- To serve, arrange buttered toast on individual dishes. Top each with scallops and sautéed mushrooms. Spoon wine sauce over top and garnish with parsley and lemon wedge. (The original recipes calls for the bread to be fried in butter, so do that if you wish).
FRANCO'S SEA SCALLOPS IN WHITE WINE SAUCE
Make and share this Franco's Sea Scallops in White Wine Sauce recipe from Food.com.
Provided by Phil Franco
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat 2 Tbl butter in heavy skillet over high heat.
- 2. Cook onions until tender.
- 3 Add scallops. Sear each side for one minute or until each side is golden brown.
- 4. Add 1/2 cup of wine and lemon juice and lower heat to medium.
- 5. Simmer for 2 minutes.
- 6. Remove scallops from pan and keep warm.
- 7. Add mushrooms, and garlic. Cook for about 10 minutes.
- 8. In a small bowl blend flour, cheese, salt and milk and gradually stir into pan cook until thickened.
- 9. Bring to a boil and reduce by half. Add 1 Tbl butter, parsley and season with pepper.
- 10. Place scallops on a plate and smother with sauce.
- 11 Serve.
Nutrition Facts : Calories 270.3, Fat 12.4, SaturatedFat 7.5, Cholesterol 60.9, Sodium 596, Carbohydrate 15.4, Fiber 1, Sugar 2, Protein 19.4
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