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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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
