Directions:
- Cut shallots into three horizontal slices. In a large skillet, cook shallots in butter over low heat for 2-3 minutes or just until softened. Add the scallops, wine, salt and pepper. Bring just to a boil and poach for 1-2 minutes over low heat. Using a slotted spoon, remove scallops and drain on paper towels.
- Boil poaching liquid, uncovered, over high heat for about 10-15 minutes or until reduced to 5-6 tablespoons. Add cream; return to a boil.
- Combine cornstarch and water until smooth. Stir into sauce; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat to low; adjust seasonings if desired. Return scallops to skillet and heat through. Add lemon juice and sprinkle with parsley. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.49 Kcal (2581 kJ) | ||
| Calories from fat | 152.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.98g | 26% | |
|---|---|---|---|
| Cholesterol | 41.48mg | 14% | |
| Sodium | 1856.95mg | 77% | |
| Potassium | 1284.27mg | 27% | |
| Total Carbs | 97.04g | 32% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 11.89g | 48% | |
| Protein | 11.11g | 22% | |
| Vitamin C | 25.3mg | 42% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.9mg | 16% | |
| Calcium | 110.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 224.45 Kcal (940 kJ) | ||
| Calories from fat | 55.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 26% | |
|---|---|---|---|
| Cholesterol | 15.1mg | 14% | |
| Sodium | 676.06mg | 77% | |
| Potassium | 467.57mg | 27% | |
| Total Carbs | 35.33g | 32% | |
| Sugars | 1.91g | 21% | |
| Dietary Fiber | 4.33g | 48% | |
| Protein | 4.05g | 22% | |
| Vitamin C | 9.2mg | 42% | |
| Iron | 1mg | 16% | |
| Calcium | 40.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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