Sea Scallops With Burgundy Wine Sauce Recipe
Servings: 6
Ingredients
- 2 1/2 lbs. sea scallops
- 3 tbsp. butter
- 1/4 c. flour
- 2 tbsp. minced shallots
- 1 tbsp. minced garlic
- 3/4 c. red wine
- Juice of 1 lemon
- 1/2 c. fish stock
- 1/2 c. cream
- Salt and pepper to taste
Directions
- Lightly flour the sea scallops. In a large skillet, heat the butter and add in the scallops, garlic and shallots. Let cook for a few seconds. Deglaze with the red wine and lemon juice. Add in salt and pepper.
- Bring to a boil and remove the scallops with a slotted spoon onto a platter. Add in fish stock and cream. Reduce the sauce to the right consistency and adjust seasoning again. Put the scallops back into the sauce to hot up. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 6 servings | |
| Calories 308 | |
| Calories from Fat 99 | 32% |
| Total Fat 11.24g | 14% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 420mg | 18% |
| Potassium 711mg | 20% |
| Total Carbs 11.0g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.28g | 0% |
| Protein 33.43g | 53% |
