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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (185g) Recipe makes 4 servings |
||
| Calories 223 | ||
| Calories from Fat 118 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 257mg | 10% | |
| Potassium 304mg | 8% | |
| Total Carbohydrate 9.5g | 3% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 1.5g | ||
| Protein 8.7g | 17% | |
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SERVES 4
Ingredients
- 12 sea scallops
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small red onion, coarsely chopped
- 4 large garlic cloves, peeled and thinly sliced
- 1 1/2 tablespoons capers
- 1 tablespoon Dijon mustard
- 1 large lemon (zest of whole lemon, juice of half the lemon)
- 1 cup dry white wine, divided
- 1/3 cup grape tomatoes, halved
- salt
- 1 pinch red pepper flakes (or more to taste)
- 1 pinch dried parsley
Directions
1
Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.2
Add the onion and garlic; sauté for a couple of minutes.3
Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.4
Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.5
Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.6
Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.7
Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Scallops
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- Occasion > Taste/Mood > Spicy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: mama's kitchen
On Aug 26, 2007
We just did not like this. We found it way to harsh and bitter. This has great potential- in that I agree with Kelly-but it just needed something to mellow it out and make it palatable. A real shame since scallops of this size are very pricey! I hate to give bad reviews. I do wish you lots of luck chef and hope others found this recipe to their liking.
From: Kelly M.
On Aug 24, 2007
this recipe has potential to be great. I found it to be too tart for my taste all the juice and the zest...I would cut back on one or the other. It's a very visually appealing dish with the tomatoes adding nice color. I did cut down a step to save on cleanup and seared the scallops first then removed them from the pan, made the sauce and added them back in. It worked well. All in all I thought it was good and with some tweeking could be a really great recipe. Nice effort for the contest!
From: ~Rita~
On Aug 24, 2007
I served over rice. This does make lots of yummy sauce that can be cut in 1/2 with more to spare. I did use cherry tomatoes. pinch of red pepper flakes doesn`t make this spicy so if you are looking for heat go for a lot more. But then again the heat would take away from the delicate taste of the scallops. Thanks for a yummy dish which would be lower in fat if you cut back on the sauce.
The wine can be adding all at one time without losing it`s flavor.
ideas from Recipezaar
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