Tuesday, July 26, 2011

Recipe - Bay Scallops in Creamy Wine Butter Sauce Over Rice

A couple of minor modifications reduced the sodium content of this recipe by about 40%. In our version, the main source of sodium is the scallops themselves. This dish has a wonderful flavor and texture, and while not a quick cooking meal the prep work isn't that laborious. And trust me, it is worth taking the time. Even PDM, who is not crazy about zucchini or cream sauces, liked it. A lot.


For the main course:
8 oz bay scallops (we used frozen ones, thawed just before cooking)
8 oz zucchini (1 large or 2 small), cut into thin half rounds
1/2 vidalia onion, chopped
1 cup white wine (you'll have enough left in the bottle to drink with dinner, so get something good)
1/2 cup low sodium chicken broth
2 T unsalted butter
1/4 cup heavy cream
freshly ground black pepper to taste (we like to use a lot)

For two servings of rice:
1/2 cup jasmine rice
1/4 cup low sodium chicken broth
1/2 cup water mixed with 1/2 t Wyler's no salt instant chicken bouillon
1 T butter


1. For the rice, bring the liquid ingredients and butter to a boil in a small saucepan, add the rice, stir and cover. Simmer over medium low heat about about 15 minutes or until liquid is absorbed. Keep covered and set aside off the heat until ready to serve.

2. Bring the wine and broth to a boil in a medium pan. Add scallops, return to boil, then lower heat and simmer, covered, for about 3-4 minutes or until the scallops are done. Transfer the scallops to a bowl, cover and set aside.

3. Return the cooking liquid to higher heat and simmer uncovered until it has reduced down to about 1/3 the original volume. This may take up to 20 minutes depending on your heat setting. Stir occasionally.

4. Melt the butter in a medium skillet. Add the onion and zucchini and cook until the vegetables are crisp-tender.

5. Add the scallops to the skillet along with the reduced wine sauce. Add freshly ground pepper and the cream, and cook for about another minute, stirring often, until the cream is heated through and the sauce begins to thicken.

6. Serve immediately over the rice and enjoy! I added a bit of Mrs. Dash lemon pepper seasoning to mine and didn't miss the salt.

Serves two. (We thought the servings were rather large and that we'd never finish all of it, but it was so delicious we ate every morsel and didn't feel overstuffed.)

365 mg sodium per serving, including the rice


  1. Sounds good! I'm betting the sodium could be cut more if you used homemade broth with NO salt added (but with a dash of vinegar to give it a little tang). Still, under 400 doesn't seem bad at all.

  2. Thanks for that suggestion. We have some recipes for no salt stock, just haven't had the time or ingredients to experiment yet.

    And good to see you here, Tiff!