Try this Pan-Fried Scallops in White Wine And Cream Sauce recipe, or contribute your own.
Suggest a better descriptionTake the scallop flat side up and use a flexible knife to cut meat from the flat shell. Cut the meat away from the rounded side as close to the shell as possible using the flexible knife to follow the curve. Remove the fringe and the black stomach sack leaving the rest of the meat and coral intact. Melt the 1/2oz butter in a pan, add the shallots and cook until golden. When most of the butter has been soaked up, add the scallops - if very large cut half way through and splay out. Season with salt, pepper and lemon. Make sure the pan is quite hot and add the wine which will reduce to a few drops. At this point slowly add the cream, stirring all the time. At the last moment, add some finely chopped dill and serve.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 1 | ||
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Calories: 919 | ||
Calories from Fat: 817 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.8g | 121 % | |
Saturated Fat 57g | 285 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 284.4mg | 88 % | |
Sodium 421.6mg | 15 % | |
Potassium 505.9mg | 13 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 19.8g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 919
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