Scallops Lori Recipe

Name: Scallops Lori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shallots (chopped); ½ cup dry white wine; ½ cup cider vinegar; ¼ cup heavy cream; 1 lb butter (cold, chopped); salt & fresh ground pepper (to taste); non-stick butter-flavored cooking spray (as needed); 1 12 lbs large scallops (dried well); 1 lb mushroom (sliced thin); 12 lb spinach (stemmed, chopped); 12 lb smoked salmon (chopped); 12 ounces small shaped pasta (cooked, drained)

Servings: persons

4 shallots (chopped)
½ cup dry white wine
½ cup cider vinegar
¼ cup heavy cream
1 lb butter (cold, chopped)
salt & fresh ground pepper (to taste)
non-stick butter-flavored cooking spray (as needed)
1 12 lbs large scallops (dried well)
1 lb mushroom (sliced thin)
12 lb spinach (stemmed, chopped)
12 lb smoked salmon (chopped)
12 ounces small shaped pasta (cooked, drained)

1
Place shallots, wine and vinegar in a saucepan.
2
Bring to a boil.
3
Reduce.
4
Simmer until reduced by 90%.
5
Add cream.
6
Bring to a simmer.
7
Remove from heat.
8
Whisk in butter 1 tablespoons at a time until each is melted, returning briefly to heat as needed.
9
Season.
10
Keep warm on the back of the stove.
11
Meanwhile, heat a skillet coated with non-stick until very hot.
12
Sear scallops 1-2 minutes each side or until golden.
13
Stir in the sauce, mushrooms, spinach and salmon.
14
Heat until spinach is wilted.
15
Toss with pasta.
16
Serve hot.

4354

kcal

Calories

276

Fat

122

Carbs

329

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 shallots (chopped), ½ cup dry white wine, ½ cup cider vinegar, ¼ cup heavy cream, and more.

Yes, Scallops Lori falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops Lori

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