Frozen Range

Raw Scallops

Scallops in a Buttery Wine Sauce

Ingredients:

  •  8 Scallops
  • 1 Tablespoon of Olive Oil
  • ½ cup of Dry White Wine
  • 1 1/2 teaspoons chopped fresh tarragon
  • ¼ teaspoon Salt
  • 1 tablespoon Butter
  • Freshly ground black pepper (optional)

 

1. Defrost scallops thoroughly before cooking.

2. Pat scallops dry with paper towels.

3. Heat oil in a large non-stick skillet over medium-high heat; add scallops. Cook 3 minutes on each side or until done. Transfer scallops to a serving platter; keep warm.

4. Add white wine, tarragon, and salt to pan, scraping pan to loosen browned bits. Boil 1 minute. Remove from heat; add butter, stirring until butter melts. Pour sauce over scallops. Sprinkle with pepper, if desired; serve immediately.

 

Nutritional Information

Typical Values for 100 grams serving

Energy 90Kcal

Fats 0.5g

Saturates Trace

Carbohydrates 5g

Sugars Trace

Fibre Trace

Protein 17g

Salt 87mg

 

Contact Us

Rossaveal, Galway, Ireland

 

Phone: +353 (0) 91 572157

Fax: +353 (0) 91 572246 / 572509

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