White Wine Poached Scallops

White Wine Poached Scallops

Published February 1, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 25 min

Prep Time: 10 min | Cook Time: 15 min

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In our recipe for White Wine Poached Scallops, the poaching liquid is used as the base for the sauce, giving you rich flavor without extra fat.

Nutrition Facts
Serving size: 4 oz. scallops; 4 oz. pasta
Calories per serving: 436
Total Fat 2.6g 4%
Cholesterol 37mg 12%
Sodium 405mg 17%

Ingredients

  • 1 cup white wine
  • 1/2 cup bottled clam juice
  • 1/2 cup water
  • 1 lb. sea scallops
  • 12 oz. linguine, cooked according to package directions
  • 4 Roma tomatoes, diced
  • 3 Tbsp. chopped fresh basil
  • 1/4 tsp. salt
  • 1/4 tsp. crushed red pepper flakes

Step by Step:

  1. Bring wine, clam juice, and water to a boil over medium-high heat in a medium saucepan. Reduce heat to low (or until liquid is barely simmering); add scallops.
  2. Cover and cook over low heat 4 to 5 minutes, or until scallops are no longer translucent in center. Occasionally check to make sure there are no bubbles in the cooking liquid.
  3. If you have a thermometer, the liquid should be somewhere between 185° and 200°F. Remove scallops with a slotted spoon.
  4. Simmer poaching liquid over medium-high heat 8 to 10 minutes or until reduced by half. Stir in hot cooked linguine, tomatoes, and next 3 ingredients; toss well. Transfer pasta to serving bowls and top with poached scallops.
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