Pan-Fried Scallops with White Wine Reduction

By nurseliz

Ingredients

• 2 pounds sea scallops
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons Filippo Berio® Extra Virgin Olive Oil
• 1/2 cup white wine or chicken broth
• 1/3 cup orange juice
• 1/4 cup finely chopped onion
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 3 tablespoons cold butter, cubed

Preparation

Step 1

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 for 2-3 minutes or until reduced by half. Remove from the heat; stir in butter until melted. Serve with scallops. Yield: 8 servings.

Nutritional Facts 4 scallops with 2 tablespoons sauce equals 181 calories, 9 g fat (3 g saturated fat), 49 mg cholesterol, 524 mg sodium, 5 g carbohydrate, trace fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 2 fat