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
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
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.
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
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.
EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE
I finally managed to get Aunt Barb to divulge her recipe! Serve with rice or a nice crusty bread to dip in the tasty sauce. PLEASE NOTE: When adding chicken base, it must be low salt or salt free (depending on your own tastes)...or recipe will be very salty.
Provided by Lambkyns
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil over medium/high heat.
- Add garlic and onions.
- Stir constantly for 1 minute.
- Add shrimp and scallops.
- Continue stirring for 2 minutes.
- Add wine, basil, red pepper, chicken base.
- Allow to simmer 2 minutes.
- when cooked the shrimp will turn pink and the scallops will be opaque.
- Add butter, lemon juice, salt and pepper.
- Sprinkle with parsley and grated cheese.
- Toss with rice.
- (Any extra juices/sauce may be used for dipping bread).
DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC
This recipe holds the essence of a luxurious date night-inspired main meal for two. Add a small salad and sparkling wine to round out dinner.
Provided by thedailygourmet
Categories Fettuccini
Time 22m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
- Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
- Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
- Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
- Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
- Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
- Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 56.7 g, Cholesterol 102 mg, Fat 26.5 g, Fiber 2.8 g, Protein 35.8 g, SaturatedFat 12.4 g, Sodium 668.1 mg
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 WITH MUSHROOMS & WHITE WINE (COQUILLES ST JACQUES PARISIENNE)
Anne Willan's timeless seafood classic makes for an impressive and elegant main course
Provided by Anne Willan
Categories Dinner, Main course
Time 3h
Number Of Ingredients 16
Steps:
- For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
- Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
- Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
- For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
- Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.
Nutrition Facts : Calories 527 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.32 milligram of sodium
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
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