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Shrimp and Scallops in Wine Sauce

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Shrimp and Scallops in Wine Sauce
  • Prep 20 min
  • Total 30 min
  • Servings 4
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Looking for a hearty dinner? Then check out this shrimp and scallops dish that is ready in just 30 minutes.
Updated Dec 3, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

185 Calories, 7g Total Fat, 25g Protein, 6g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
20%
20%
Exchanges:
1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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