Heat sugar over high heat. Cook till it melts &colors swirling pan gently. When color is deep caramel color add wine and juice at once. It will bubble and sputter. Turn heat to high stir with wooden spoon. Boil till reduced to about 1/3cup. Remove from heat. When scallops are almost ready reheat and add butter. Swirling pan till butter melted and sauce glistening. Add salt and pepper.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 106 (62%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 30.5mg||9 %|
|Sodium 37.1mg||1 %|
|Potassium 353.1mg||9 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 14.4g|
|Protein 1.2g||2 %|
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Calories per serving: 171
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