Scallops With White Wine Sauce Ii

1. Preheat the oven broiler.

2. In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.

3. Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.

4. Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	47.4495 g
Protein	109.8198 g
Carbohydrates	44.0316 g
Energy	1015.8303 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3613 g
Water	448.2206 g
Aspartic acid	8.156 g
Calcium, Ca	314.3109 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0091 g
Lutein + zeaxanthin	1.6612 g
Fiber, total dietary	5.9706 g
Fatty acids, total saturated 22:0	0.0219 g
Carotene, beta	0.4754 g
Niacin	11.286 mg
Fatty acids, total saturated 18:4	0.0272 g
Vitamin A, RAE	10.8667 g
Arginine	6.6129 g
Riboflavin	0.4785 mg
Fatty acids, total trans-polyenoic 22:4	0.0045 g
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0227 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.1356 g
Glutamic acid	13.2938 g
Sodium, Na	3852.6056 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3994 g
Total lipid (fat)	47.4495 g
Manganese, Mn	1.3374 mg
Fructose	0.028 g
Proline	2.715 g
Fatty acids, total saturated 16:0	5.0191 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0003 g
Sucrose	0.0109 g
Choline, total	515.6812 mg
Sugars, total	1.322 g
Serine	3.3785 g
Fatty acids, total saturated 10:0	0.0006 g
Fatty acids, total saturated 18:0	1.773 g
Fatty acids, total saturated 20:4 undifferentiated	0.0408 g
Vitamin B-6	0.695 mg
Selenium, Se	101.8201 g
Ash	18.9001 g
Vitamin D	9.0667 IU
Fatty acids, total saturated 18:1 undifferentiated	21.093 g
Pantothenic acid	2.1762 mg
Phenylalanine	3.2864 g
Copper, Cu	1.2646 mg
Betaine	0.0135 mg
Thiamin	0.8444 mg
Retinol	9.0667 g
Methionine	2.5655 g
Iron, Fe	4.9005 mg
Carbohydrate, by difference	44.0316 g
Phosphorus, P	2468.7977 mg
Folate, total	158.5052 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3264 g
Fatty acids, total saturated 22:1 undifferentiated	0.0045 g
Alanine	4.7083 g
Cholesterol	187.1271 mg
Valine	3.5407 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0136 g
Fatty acids, total saturated 18:2 undifferentiated	14.0367 g
Glycine	8.7336 g
Glucose (dextrose)	0.0252 g
Fatty acids, total saturated 14:0	0.1436 g
Zinc, Zn	10.1388 mg
Isoleucine	3.6138 g
Fatty acids, total saturated 12:0	0.0091 g
Fatty acids, total polyunsaturated	15.3395 g
Fatty acids, total saturated 14:1	0.0046 g
Fatty acids, total polyunsaturated 17:1	0.0214 g
Leucine	6.4004 g
Vitamin A, IU	63.6892 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0227 g
Folate, DFE	158.5052 g
Tryptophan	1.0231 g
Vitamin C, total ascorbic acid	2.7196 mg
Phytosterols	30.335 mg
Fatty acids, total polyunsaturated 18:1 c	0.0001 g
Fatty acids, total saturated 20:0	0.0604 g
Starch	16.728 g
Tyrosine	2.7375 g
Vitamin B-12	9.9987 g
Vitamin K (phylloquinone)	8.258 g
Fatty acids, total saturated	7.2816 g
Histidine	1.7456 g
Fatty acids, total monounsaturated	21.6917 g
Threonine	3.3094 g
Folate, food	158.5052 g
Fatty acids, total polyunsaturated 17:0	0.0393 g
Cryptoxanthin, beta	0.1017 g
Vitamin E (alpha-tocopherol)	1.96 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.4715 g
Fatty acids, total trans	0.0408 g
Magnesium, Mg	230.8562 mg
Lysine	6.0662 g
Potassium, K	1934.2528 mg
Fatty acids, total polyunsaturated 24:1 c	0.0045 g
Cystine	1.1428 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0.5	0.5592	0.1754	0.0061
White wine	0.25 cup	0	0	0
Butter	0.25 cup	342	15.714	28.8
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	1 tablespoon	119.34	0	13.5
shallot	1 tablespoon	7.2	1.68	0.01
salt pepper	0	0	0	0
chicken broth	0.5 cup	39.06	0.945	1.3104
sea scallop	1 pound	503.2011	24.5254	3.808