I used the large dry diver scallops. Served with mashed potatoes.
In a large, heavy skillet over high heat, melt 2 tablespoons butter with olive oil. Season
the scallops with salt and pepper. Add scallops to the skillet and saute until cooked
through, about 3 minutes per side. Transfer scallops to a platter and tent with foil to
keep warm. (Do not clean the skillet.)
Add the cider, champagne, maple syrup, and shallots to the skillet; boil until liquid is
reduced to about half. Add 2 tablespoons butter, whipping cream, and thyme. Boil until
mixture is reduced to sauce consistency, about 5 minutes. Return scallops to the skillet.
Stir until heated through, about 1 minute. Divide the sauce and scallops among plates.
Serve with Vouvray wine
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 8 | ||
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Calories: 260 | ||
Calories from Fat: 170 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 70.9mg | 22 % | |
Sodium 147.1mg | 5 % | |
Potassium 246.7mg | 6 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.7g | ||
Protein 8.5g | 12 % | |
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: 260
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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