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.
Nutrition & Diet Analysis (per serving)
563
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).