Ingredients for Bay Scallops In Wine
- 1 pound bay scallops
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Green Onions
- 2 cloves minced garlic
- Vermouth
- 1 tablespoon fresh tarragon
- 1 tablespoon chopped fresh parsley
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How to Make Bay Scallops In Wine
- Dredge 1 pound bay scallops in 1/4 cup all-purpose flour seasoned with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 2 tablespoons olive oil in a wok or large frying pan over medium-high heat. Add scallops and cook for 2-3 minutes per side, until golden brown. Remove scallops from pan and set aside.
- Add 1/2 cup chopped yellow onion and 2 cloves minced garlic to the pan. Sauté for 3-5 minutes, or until softened.
- Pour in 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), 1 tablespoon fresh tarragon, and 1 tablespoon chopped fresh parsley. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has reduced by about 1/3.
- Return the scallops to the pan. Cook for 30 seconds, just to heat through, being careful not to overcook.
- Serve immediately over cooked rice or noodles. Garnish with extra fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
2g
Fat
10g
Carbs
11g
