Seared Scallops with Pinot Gris Butter Sauce
50 mins (prep 25)
15 ingredients
4 servings
Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia, flavors shallots with butter and Pinot Gris to create a sauce for scallops: "Pinot Gris loves shellfish," he says.

Categories:  scallops , fish-and-seafood , vegetables , spinach , european-cuisine ,
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Serving Size (58.37 g)
Servings 4
Amount per Serving
Calories 375.01 Calories from Fat 375.75
% Daily Value *
Total Fat 41.75g 256.9%
Saturated Fat 17.01g 340.14%
Trans Fat 1.12g %
Cholesterol 66.02mg 88.02%
Sodium 4.78mg 0.8%
Total Carbohydrate 1.17g 1.56%
Dietary Fiber 0.28 g 4.44%
Sugars 0.42 g %
Protein 1.33g 10.67%
Vitamin A 765.04IU% Vitamin C 0.56mg%
Calcium 10.51mg% Iron 0.45mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
thyme sprigs, fish stock, minced chives, salt and ground pepper, packed baby spinach, large sea scallops, aleppo pepper