Directions:
- Combine first 6 ingredients; set aside.
- Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
- Pour wine mixture into pan; cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup. Remove from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.9 Kcal (845 kJ) | ||
| Calories from fat | 65.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.32g | 11% | |
|---|---|---|---|
| Cholesterol | 53.9mg | 18% | |
| Sodium | 1066.25mg | 44% | |
| Potassium | 400.84mg | 9% | |
| Total Carbs | 7.3g | 2% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 24.25g | 48% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 123.84 Kcal (518 kJ) | ||
| Calories from fat | 40.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 11% | |
|---|---|---|---|
| Cholesterol | 33.06mg | 18% | |
| Sodium | 654.01mg | 44% | |
| Potassium | 245.86mg | 9% | |
| Total Carbs | 4.48g | 2% | |
| Sugars | 0.27g | 2% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 14.87g | 48% | |
| Vitamin C | 1.9mg | 5% | |
| Iron | 0.9mg | 8% | |
| Calcium | 16.1mg | 3% | |
* 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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