White Wine Poached Scallops
Published February 1, 2013 | Written by The Healthline Editorial Team
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.
|Serving size:||4 oz. scallops; 4 oz. pasta|
|Calories per serving:||436|
|Total Fat 2.6g||4%|
- 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:
- 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.
- 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.
- If you have a thermometer, the liquid should be somewhere between 185° and 200°F. Remove scallops with a slotted spoon.
- 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.