Scallops in White Wine-Herb Sauce

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by: Yolanda






One of the easiest sauces far scallops and other shellfish is a white wine sauce with shallots, finished with a swirl of butter. You can add chapped herbs to the sauce, either at the beginning with the shallots if using oil-rich herbs, such as thyme or marjoram, or at the end if using delicate herbs, such as parsley or chervil. This sauce is fairly liquid, so you will need to serve the scallops in soup plates. If you want a thicker sauce, reduce the wine twice as much and double the butter.




ingredients

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serves: 4

Sautéed Sea Scallops

1 large shallot (minced)

1/2 teaspoon fresh thyme (or marjoram leaves, chopped)(optional)

1/2 cup dry white wine

1 tablespoon finely chopped fresh parsley (chervil, or chives, or a combination)

6 tablespoons butter

Salt

Pepper

Nutrition Facts
Scallops in White Wine-Herb Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 193

  • Total Fat: 17.4 g
  •     Saturated Fat: 11 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 46.1 mg
  • Sodium: 156.7 mg
  • Total Carbs: 4.4 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 1.9 g
  • Protein: 0.6 g
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preparation

1.  Wipe out the pan used to sauté the scallops with a paper towel to rid it of any burnt oil, add the shallot and thyme, and stir them around in the still—hot pan with a whisk for about 30 seconds, or until the shallot smells toasty (the heat retained in the pan is enough to bring out the flavor of the shallot and thyme). Pour in the wine and boil it down to about 2 tablespoons. Whisk in the parsley and the butter. Season with salt and pepper and spoon over the scallops.

Cooks' note:
VARIATIONS:
Compound butters can be used in two ways to top scallops and other seafood: Put it right on the scallops when they are served, or melt it in the saute pan, heat it until it is frothy, and then spoon it over the scallops. Some compound loutters, such as escargot butter (garlic and parsley) are delicious
when cooked in the pan until they break and turn frothy. |VIore
delicate butters, say, chervil or parsley butter, should be left
emulsified, which is to say the pan should be deglazed with a
liquid, such as wine, and the butter whisked into the liquid.

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