Scallops with a White Wine-Mushroom Sauce over Pasta6 Servings. If you prefer fresh mushrooms (which taste so much better) add them to browned garlic before adding the scallops. Stir and cook until tender, then add scallops. Proceed as above.Nutritional Informationcalories209kcalprotein13.8gfat11.4gcarbs18.1gfiber1gsugar0.6gsodium1055mgcholesterol34mgsaturates5.2gtrans fat0.2gunsaturated fat9.5gIngredients1 pound bay scallops2 tablespoons butter or margarine2 tablespoons olive oil5 to 8 cloves garlic minced2 tablespoons parsley fresh or dried, minced1 teaspoon basil fresh or dried, minced1/4 cup white wine1/2 cup evaporated milk2 10 3/4 ounce can cream of mushroom soup2 6 1/2 oz. can mushrooms sliced and drained, or 1 lb. fresh mushroomssalt and pepper to tasteDirectionsMelt butter in large pan or pot.Heat butter and oil and lightly brown garlic.Add scallops, stir and cook 5 minutes or until scallops are tender.Add wine, parsley, and basil, cook 1 more minute.Stir in condensed soup and milk.Stir constantly over low heat until bubbly and smooth.Category: Seafood
