Shrimp and Scallops in Wine Sauce

Looking for a hearty seafood dinner? Then check out this tasty shrimp and scallops dish that's cooked in wine sauce - ready in just 30 minutes.

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  • prep time 20 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

2
tablespoons olive or vegetable oil
1
clove garlic, finely chopped
2
medium green onions, sliced (2 tablespoons)
2
medium carrots, thinly sliced (1 cup)
1
tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1
pound uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
1
pound sea scallops, cut in half
1/2
cup dry white wine or chicken broth
1
tablespoon lemon juice
1/4
to 1/2 teaspoon crushed red pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
  • 2 Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.
  • 1 Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender.
  • 2 Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.

EXPERT TIPS

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Expert Tips

For this recipe, pick up sea scallops, the larger ones that measure up to 2 inches, and cut in half. You can also use bay scallops, which are much smaller (only 1/2 inch), but don't cut them. Sea scallops will have a more tender texture for this dish.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
185
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
125mg
125%;
Sodium
350mg
350%;
Total Carbohydrate
6g
6%
(Dietary Fiber
1g
1%
),
Protein
25g
25%
;
% Daily Value*:
Iron
20%;
Exchanges:
1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.