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Ingredientes
- 2 lbs. sea scallops
- 2 tbsp. minced shallots
- 1 c. champagne
- 3/4 c. cream
- 1 tbsp. Dijon mustard
- 1/2 c. fish stock
- 1 tbsp. minced parsley
- Salt and pepper to taste
- 2 tbsp. butter
Direcciones
- In a large skillet heat the butter. Sear the scallops, add in the shallots and let cook for a few seconds. Deglaze with champagne. With slotted spoon, remove the scallops onto a platter. Reduce the champagne till half and add in the fish stock, cream and mustard. Reduce the sauce to the desired consistency. Add in the minced parsley and adjust seasoning. Return the scallops to the sauce and bring to a boil and adjust seasoning again. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 97 | 37% |
| Total Fat 11.01g | 14% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 378mg | 16% |
| Potassium 586mg | 17% |
| Total Carbs 6.43g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.47g | 0% |
| Protein 26.86g | 43% |
