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.
Ingredients
1 Tbsp (15mL) olive oil
1/2 cup (90g) shallots, minced
1 pound (455g) bay scallops
3/4 cup (180mL) white wine, dry (or dry vermouth)
1 Tbsp (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
Calories: 175
Total Fat: 4g
% Calories from fat: 26%
Protein: 20g
Carbohydrate: 7g
Cholesterol: 37mg
Sodium: 322mg
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