Don’t let this recipe’s fancy title scare you away! This special-occasion entree isn’t at all difficult to prepare.
—KATHERINE ROBINSON GLENWOOD SPRINGS, CO
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
2 pounds sea scallops
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
WHITE WINE REDUCTION
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
1. Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.
2. 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.
PER SERVING 4 scallops with 2 tablespoons sauce equals 181 cal., 9 g fat (3 g sat. fat), 49 mg chol., 524 mg sodium, 5 g carb., trace fiber, 19 g pro. Diabetic Exchanges: 3 lean meat, 2 fat.