Cooking Light July 2009
Pat scallops dry with paper towels. Heat oil in a large nonstick skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
Add wine, tarragon, and salt to the pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter to pan, stirring until butter melts. Serve with scallops. Sprinkle with pepper, if desired.
Serve with Asparagus with Feta and Oregano
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Serving Size: 1 Serving (182g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 189 | ||
Calories from Fat: 45 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 294.8mg | 10 % | |
Potassium 560.6mg | 15 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.3g | ||
Protein 28.6g | 41 % | |
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: 189
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