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Pan Seared Scallops with a Simple White Wine Cream Sauce

Servings: 2
Prep time:
Cook time:
Total: 15 minutes

Ingredients

  • 8 ounces scallops (defrosted, if necessary)
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons dry white wine (such as Chardonnay)
  • 1 tablespoon light whipping cream
  • pinch of dried thyme

Directions

  1. Place scallops on a paper towel-lined plate; pat each one until dry. Sprinkle with black pepper.
  2. Heat a cast-iron skillet on medium heat. When hot, add olive oil and place scallops in the pan.
  3. Cook for about 1 or 2 minutes, or until brown and turning opaque on one side. Flip each scallop and continue cooking for approximately another 2 minutes or until opaque and cooked throughout.  Remove scallops to a plate.
  4. Pour wine into skillet to deglaze the pan. Using a whisk, scrape browned bits from the pan into wine to add flavor. Turn heat to low and allow to simmer for a minute.
  5. Add dried thyme and stir in cream, just until warm. Spoon sauce over scallops, and serve immediately.

Nutrition Information

Per Serving: 265 calories (35 % calories from fat), 27 g protein, 10 g total fat (4 g saturated fat), 8 g carbohydrates, 0 g fiber, 1 g sugar, 71 mg cholesterol, 772 mg potassium, 895 mg sodium
 

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