Directions:
- Rinse scallops and pat dry. Season with salt and pepper.
- In a non-stick skillet, heat oil over moderately high heat and saute scallops 1-2 minutes per side (depending on size) or until golden and almost cooked through. Transfer scallops to a plate.
- In the oil remaining in the skillet cook shallot over moderate heat, stirring until softened. Add wine and bring to boil, scraping up any brown bits, for about a minute.
- Stir in water and mustard and simmer until reduced to about 1/3 cup. Add butter and swirl skillet until butter is just incorporated into sauce. Season with pepper. to taste. Add your scallops back into the skillet to re-heat for just a moment.
- Divide and place scallops on two appetizer plates and spoon sauce over them. Garnish with chopped green onions. Serve and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.55 Kcal (1133 kJ) | ||
| Calories from fat | 187.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.85g | 32% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 184.98mg | 8% | |
| Potassium | 314.56mg | 7% | |
| Total Carbs | 15.1g | 5% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 3.11g | 6% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 139.86 Kcal (586 kJ) | ||
| Calories from fat | 97.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.78g | 32% | |
|---|---|---|---|
| Cholesterol | 15.78mg | 10% | |
| Sodium | 95.63mg | 8% | |
| Potassium | 162.61mg | 7% | |
| Total Carbs | 7.81g | 5% | |
| Sugars | 3.64g | 28% | |
| Dietary Fiber | 1.52g | 12% | |
| Protein | 1.61g | 6% | |
| Vitamin C | 4.1mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 7% | |
| Calcium | 27.2mg | 5% | |
* 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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