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    Scallops in white wine sauce

    Source of Recipe


    Recipe Introduction

    Servings | 4
    Estimated POINTSŪ value per serving | 6
    Course | Beverages

    List of Ingredients

    1 pound scallops
    1 cup onion(s)
    2 tsp olive oil
    2 cup reduced-sodium chicken broth
    1 tsp thyme
    1 cup risotto
    1/2 clove garlic clove(s)
    1/2 cup white wine
    1/4 tsp parsley
    1/8 tsp table salt
    1/8 tsp black pepper


    1. Cook risotto before starting scallops in sauce. Add chicken stock instead of water to make moist.
    2. Sautee onion and garlic in olive oil with salt and pepper. When onion is soft, add 1/2 cup white wine and chicken stock. Cook on high until boiling and until sauce is thick. Add scallops and cook until white. Serve over risotto

    Begin to cook risotto about 20 minutes before beginning to sautee onions and garlic.




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