Fish

Scallops in Buttery Wine Sauce is for Dinner.

Scallops in Buttery Wine Sauce takes 1 minutes to prepare.

Scallops in Buttery Wine Sauce takes 12 minutes to cook.

Scallops in Buttery Wine Sauce makes 4 servings.

The ingredients for Scallops in Buttery Wine Sauce are:

1 1/2 pounds large sea scallops
1 tablespoon olive oil
1/2 cup dry white wine
1 1/2 teaspoons chopped fresh tarragon
1/4 teaspoon salt
1 tablespoon butter
Freshly ground black pepper (optional)

Here is how you make Scallops in Buttery Wine Sauce:

1. Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.2. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.Yield: 4 servings (serving size: about 3 scallops and about 1 tablespoon sauce)CALORIES 225 (30% from fat); FAT 8g (sat 2.4g,mono 3.3g,poly 1.1g); IRON 0.6mg; CHOLESTEROL 64mg; CALCIUM 45mg; CARBOHYDRATE 4.7g; SODIUM 441mg; PROTEIN 28.6g; FIBER 0.0g Oxmoor House, APRIL 2009Number of Servings: 4Recipe submitted by SparkPeople user KARINSKANH.

The nutritional information for Scallops in Buttery Wine Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 268.7

• Total Fat: 7.5 g
• Cholesterol: 77.2 mg
• Sodium: 527.4 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 0.0 g
• Protein: 34.2 g

Scallops in Buttery Wine Sauce is French cuisine.