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Scallops And Asparagus In Wine Sauce Recipe
|Scallops||1 Pound (fresh or frozen)|
|Bottled clam juice||16 Ounce (2 bottles, 8-ounce each)|
|Dry white wine||1 Cup (16 tbs)|
|Fresh asparagus/4 ounces frozen asparagus, thawed||4 Ounce, trimmed|
|Acceptable margarine||2 Tablespoon|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Finely chopped fresh parsley||3 Tablespoon|
Serving size: Complete recipe
Calories 1054 Calories from Fat 253
% Daily Value*
Total Fat 28 g43.8%
Saturated Fat 4.8 g24%
Trans Fat 0 g
Cholesterol 149.7 mg
Sodium 2578.1 mg107.4%
Total Carbohydrates 65 g21.6%
Dietary Fiber 5.1 g20.6%
Sugars 5.3 g
Protein 91 g181.8%
Vitamin A 132.9% Vitamin C 148.3%
Calcium 31% Iron 53.4%
*Based on a 2000 Calorie diet
In small saucepan over medium-high heat, combine clam juice and wine.
Boil, uncovered, until mixture is reduced to 1 1/2 cups.
Cut asparagus diagonally into 1-inch lengths.
Steam until tender-crisp and set aside.
Heat margarine in a nonstick skillet.
Add shallots and saute until translucent.
Add flour and cook 1 minute.
Whisk in reduced clam juice.
When sauce is thick, add scallops and cook over medium heat 5 to 7 minutes, stirring frequently, or until scallops are cooked.
Add lemon juice, asparagus and parsley and stir until well heated.