Try this Seared Scallops with Pinot Gris Butter Sauce recipe, or contribute your own.
Suggest a better descriptionIn a skillet, toast the pine nuts over moderate heat until golden, 2 minutes. Transfer to a plate and let cool. Lightly crush the nuts.
In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme, boil until reduced to 1/4 cup, 15 minutes. Add the stock and boil until reduced to 1/4 cup, 9 minutes longer. Add the cream and bring to a boil and remove from the heat.
Strain the wine sauce into a clean saucepan. Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper. Remove from the heat.
In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
In the skillet, heat the vegetable oil. Season the scallops with salt and pepper, add to the skillet and cook over high heat, turning once, until browned but barely cooked through, 2 minutes per side. Transfer the scallops and spinach to plates. Garnish with the pine nuts and pepper flakes. Gently reheat the sauce, spoon on top and serve.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 468 | ||
Calories from Fat: 299 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 16.3g | 81 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 176.1mg | 54 % | |
Sodium 509.3mg | 18 % | |
Potassium 929.9mg | 24 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.3g | ||
Protein 38.2g | 55 % | |
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: 468
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