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Photo: Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil16sea scallops (about 1 pound), patted dry, tough side muscle removed¼teaspoonsalt, divided¼teaspoonground pepper, divided1clovegarlic, grated½cupdry white wine½cupheavy cream¼cupchopped oil-packed sun-dried tomatoesChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
16sea scallops (about 1 pound), patted dry, tough side muscle removed
¼teaspoonsalt, divided
¼teaspoonground pepper, divided
1clovegarlic, grated
½cupdry white wine
½cupheavy cream
¼cupchopped oil-packed sun-dried tomatoes
Chopped fresh parsley for garnish
DirectionsHeat oil in a large skillet over medium-high heat. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Add the scallops to the pan and cook, turning once, until golden on both sides, 4 to 6 minutes total. Transfer to a plate.Add garlic and wine to the pan. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the scallops and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.Return the scallops to the pan. Add sun-dried tomatoes and stir to coat with the sauce. Serve sprinkled with parsley, if desired.Originally appeared: EatingWell.com, May 2022
Directions
Heat oil in a large skillet over medium-high heat. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Add the scallops to the pan and cook, turning once, until golden on both sides, 4 to 6 minutes total. Transfer to a plate.Add garlic and wine to the pan. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the scallops and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.Return the scallops to the pan. Add sun-dried tomatoes and stir to coat with the sauce. Serve sprinkled with parsley, if desired.
Heat oil in a large skillet over medium-high heat. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Add the scallops to the pan and cook, turning once, until golden on both sides, 4 to 6 minutes total. Transfer to a plate.
Add garlic and wine to the pan. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the scallops and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.
Return the scallops to the pan. Add sun-dried tomatoes and stir to coat with the sauce. Serve sprinkled with parsley, if desired.
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)215Calories16gFat5gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
