SCALLOPS WITH WHITE WINE SAUCE II
Steps:
- Preheat the oven broiler.
- In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
- Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
- Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 7.8 g, Cholesterol 99.1 mg, Fat 16 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 7.8 g, Sodium 3123.6 mg, Sugar 0.2 g
SCALLOPS WITH WHITE WINE SAUCE
Steps:
- In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.
SCALLOPS BONNE FEMME (SCALLOPS IN WHITE WINE SAUCE)
Make and share this Scallops Bonne Femme (Scallops in White Wine Sauce) recipe from Food.com.
Provided by Shawn C
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- in a large skillet over med high heat melt butter and cook onion until tender.
- add scallops and mushrooms wine and lemon juice.
- reduce ehat to medium low cover and cook until scallops arejust tender about 15 minutes stir occasionally.
- in a small bowl blend flour salt and half and half gradually stir into scallop mixture cook until thickened.
- serve with parmesan on top and sprinkled with parsley.
SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place oven rack at center of oven and preheat broiler.
- Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
- While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
- In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
- Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
- While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
- Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.
DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC
This recipe holds the essence of a luxurious date night-inspired main meal for two. Add a small salad and sparkling wine to round out dinner.
Provided by thedailygourmet
Categories Fettuccini
Time 22m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
- Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
- Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
- Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
- Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
- Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
- Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 56.7 g, Cholesterol 102 mg, Fat 26.5 g, Fiber 2.8 g, Protein 35.8 g, SaturatedFat 12.4 g, Sodium 668.1 mg
SHRIMP AND SCALLOPS IN WINE SAUCE
Looking for a hearty dinner? Then check out this shrimp and scallops dish that is ready in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
- Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.
Nutrition Facts : Calories 185, Carbohydrate 6 g, Cholesterol 125 mg, Fiber 1 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg
SAVORY SEA SCALLOPS IN WHITE WINE SAUCE
This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!
Provided by polly salama
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy skillet over high heat.
- When oil begins to smoke add scallops.
- Sear each side for one minute or until each side is golden brown.
- Add 1/2 cup of wine and lower heat to medium.
- Simmer for 2 minutes.
- Remove scallops from pan.
- Add remaining wine and lemon juice,and garlic.
- Bring to a boil and reduce by half.
- Add butter, parsley and season with pepper.
- Place scallops on a plate and smother with sauce.
- Serve.
SCALLOPS WITH WHITE WINE SAUCE I
This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.
Provided by DEEANN_BUDNEY
Categories Appetizers and Snacks Seafood
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
- Preheat oven on broiler setting.
- Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Nutrition Facts : Calories 354.4 calories, Carbohydrate 2.5 g, Cholesterol 108 mg, Fat 33.1 g, Protein 10.8 g, SaturatedFat 19.5 g, Sodium 269.4 mg, Sugar 0.2 g
PAN-FRIED SCALLOPS WITH WHITE WINE REDUCTION
I learned the art of wine reduction from a cooking class...the flavor is fabulous! Despite the fancy title, pan-fried scallops are easy to prepare. -Katherine Robinson, Glenwood Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic. Bring to a boil; cook and stir until reduced by half, 2-3 minutes. Remove from the heat; stir in butter until melted. Serve with scallops.
Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 524mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
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