Shrimp and Scallops in Wine Sauce

Shrimp and Scallops in Wine Sauce

Looking for a hearty dinner? Then check out this shrimp and scallops dish that is ready in just 30 minutes.

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty’s Tip
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.

Nutrition Information:

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