Seared Scallops In Mushroom White Wine Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound sea scallops
- Olive oil spray
- 4cups mushrooms, stemmed and quartered
- ½cup white wine
- 1tablespoon minced thyme leaves
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
130 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 16 grams protein; 500 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spray the scallops lightly with oil. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the scallops and sear until browned on both sides. Add the mushrooms and saute until cooked. Use a slotted spoon to put on a plate.
- Step 2
Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half. Season to taste with salt and pepper. Place the scallop mixture back into the pan and coat with the sauce. Divide among 4 plates and serve immediately.
Private Notes
Comments
IMHO it works best (to prevent overcooking the scallops) to cook the mushrooms first, keep warm, scallops second (3 mins per side) keep warm with mushrooms. Make wine reduction then return scallops and mushrooms to the pan. Simple and tasty!
Tried this with amaretto instead of wine, but added it directly to the mushrooms, then cooked the scallops and combined. Loved it!
Herbs de Provence works great as a sub for thyme
IMHO it works best (to prevent overcooking the scallops) to cook the mushrooms first, keep warm, scallops second (3 mins per side) keep warm with mushrooms. Make wine reduction then return scallops and mushrooms to the pan. Simple and tasty!
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