Healthy Mediterranean Food
Seared Scallops In White Wine Sauce
(1 vote)
(1 vote)
Seared Scallops In White Wine Sauce - With garlic and fresh herbs
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 15 min.
Ready in
Calories:
381
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 12.7 μg | (64 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 19.2 mg | (128 %) | ||
| Iodine | 303 μg | (152 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 834 mg | |||
| Cholesterol | 408 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 10 large Scallop (side muscle removed)
- 1 Tbsp olive oil
- ¼ cup white wine
- 2 tsps garlic cloves (chopped)
- 2 tsps parsley (chopped)
- 2 Tbsps butter (room temperature)
- salt (to taste)
- peppers (to taste)
- Lemon wedge (for garnish)
Preparation steps
1.
Pat scallops dry with a paper towel.
2.
Heat the olive oil in a large non stick fry pan. When the oil just begins to smoke add the scallops flat side down. Sear the scallops until they are a dark golden brown. Turn and repeat on the other side.
3.
Add the chopped garlic and wine. Add the parsley and simmer the scallops until the wine has nearly boiled away. Remove the pan from the heat. Add the butter a little at a time by swirling the pan around. Season with salt and black pepper.
4.
Serve with wedges of lemon,
