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Lower Carb: Scallops and Mushrooms With Wine Sauce

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Lower Carb: Scallops and Mushrooms With Wine Sauce Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
416
Calories from Fat
144
% Daily Value
Total Fat
16g
25%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
41mg
14%
Sodium
351mg
15%
Total Carbohydrates
38g
13%
Dietary Fiber
6g
24%
Sugars
2g
Protein
31g
Calcium
117mg
12%

Number of servings: 4

Calories per serving: 416

Preparation time: 30 min

Total time: 30 min

Ingredients

Nonstick cooking spray

2 tbsp olive oil, divided

6 green onions, sliced, tops included

2 garlic cloves, minced

4 cups mushrooms, sliced in half

1 lb small scallops

12 cup low-sodium chicken broth

1 tbsp flour

14 cup white cooking wine

1 cup quinoa, cooked according to directions without salt or fat

14 cup (1 oz) slivered blanched almonds

14 cup Parmesan cheese

14 cup chopped fresh parsley

Directions

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add 1 tbsp olive oil. When oil is hot, add onions and garlic. Sauté 1 minute.

2. Add mushrooms and sauté 2 to 3 minutes. Remove mushrooms and onions from the skillet with a slotted spoon and place on a plate. Set aside.

3. Add remaining 1 tbsp olive oil to the skillet. When oil is hot, add scallops and cook 2 to 3 minutes.

4. In a small bowl, combine broth and flour. Mix well and add to the skillet along with the mushroom mixture and wine. Cook 1 to 3 minutes or until thickened and scallops are opaque in color.

5. Serve over hot quinoa. Top with almonds, cheese, and parsley.

Makes 4 servings.

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