Scallops in White Wine
Serves: 4
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.
Calorie: 181, Proteins: 27 g, Total Fat: 5 g, Fiber: 0 g, Sugar 0 g.
Preparation
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.