Scallops Ubriaco
Delight in tender bay scallops simmered in a rich, creamy wine sauce accented with artichoke hearts and mushrooms. This elegant dish offers a harmonious blend of flavors perfect for a sophisticated dinner or special occasion, served over fettuccine for a satisfying meal.
Ingredients
Instructions
- Heat the olive oil in a large pan or skillet.
- Lightly saute the minced onion, garlic, and sliced mushrooms until fragrant and tender.
- Add the dry white wine and reduce to one quarter of its original volume.
- Stir in the artichoke hearts and heavy cream, cooking until the sauce reaches the desired consistency.
- Add the julienned red pimento to the sauce.
- Poach the scallops in the sauce for approximately 2 minutes until just cooked through.
- Season with salt and pepper to taste and stir in chopped parsley.
- Serve the scallops and sauce over cooked fettuccine.
Tips & Substitutions
For a quicker preparation, consider using frozen scallops, which can be thawed quickly under cold running water. Substitute the dry white wine with chicken or vegetable broth for a non-alcoholic version. If you prefer a lighter sauce, reduce the amount of heavy cream or use half-and-half. Fresh herbs like basil or parsley can elevate the flavor profile.
Serving Suggestions
Serve the Scallops Ubriaco over a bed of cooked fettuccine for a delightful meal. Pair it with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish. A glass of chilled dry white wine complements the flavors beautifully. Explore more Mediterranean recipes to find great side dishes that suit this main course.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and sauce in a skillet over low heat, stirring occasionally to prevent sticking. Avoid high heat to prevent overcooking the scallops, which can become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops Ubriaco contains roughly 1222 calories, with 47g protein, 67g carbohydrates, and 92g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (206% of the Daily Value), and dietary fiber (147% of the Daily Value). Note that it is relatively high in sodium, at 1342mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used. Just ensure they are fully thawed before cooking. Thaw them under cold running water for best results, then pat them dry to prevent excess moisture in the dish.
What can I substitute for heavy cream?
If you're looking for a lighter alternative, you can use half-and-half or a mixture of milk and a bit of butter. Keep in mind that this will alter the richness of the sauce, so adjust seasonings accordingly.
How do I know when the scallops are cooked?
Scallops are perfectly cooked when they turn opaque and have a slightly firm texture. They usually take about 2 minutes in the sauce. Overcooking can lead to a rubbery texture, so watch them closely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).