Entrees
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2 servings
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2 servings
Serve with freshly steamed snow peas and brown rice to complete the plate.
Nutritional information per serving:Calories 408 (27% from fat)
carb. 20g
pro 39gfat 12g
sat. fat 4g
chol. 95mg
sod. 710mgcalc. 91mg
vit. C 36mg (60%DV)
fiber 0g
carb. 20g
pro 39gfat 12g
sat. fat 4g
chol. 95mg
sod. 710mgcalc. 91mg
vit. C 36mg (60%DV)
fiber 0g
Ingredients
- 1pound sea scallops (diver scallops are best), tough muscle on side removed
- flour, to lightly dust scallops
- ½teaspoon kosher salt
- ¼teaspoon freshly ground blackpepper
- 2teaspoons extra virgin olive oil
- ¾cup dry white vermouth
- ¾cup fresh tangerine juice
- 1tablespoon finely chopped shallot
- 2tablespoons heavy cream
Preparation
- 1. Make sure scallops are completely dry. Lightly dust tops and bottoms of scallops with flour. Sprinkle with salt and pepper.
- 2. Heat oil in a 10-inch nonstick skillet over medium-high heat. When hot, place scallops in a single layer in the skillet and cook over medium-high heat for 2 to 3 minutes, until golden brown – do not turn or move. Turn scallops and cook for 2 to 3 minutes on the other side, until golden brown and just barely firm. Transfer scallops to a warm plate and cover loosely. Do not overcook; scallops will continue to cook as they rest while sauce is prepared.
- 3. Wipe the pan clean. Add wine, juice and chopped shallot to the pan. Cook over medium-high heat to reduce liquid by half. When liquid is reduced, stir in heavy cream. Stir and cook until thickened and smooth. Pour half the sauce on each of two warm plates and arrange reserved scallops on the sauce to serve.
