Quick post! This simple sauce goes well with seafood – obviously, as pictured, it also goes with beef too! It is hard to find recipe’s for scallops that are Dukan Diet worthy. Most of the ways to enjoy a scallop dish also include breadcrumbs, flour or a lot of butter. Not that there is anything wrong with butter! I searched for a while before finding this one, the sauce would go well on any white fish I think and although it has wine in it, I think it’s not enough to ruin the diet. Maybe plan this topper for a celebration meal or at least, save it for a once-in-a-while treat. Cathy Lowe presented this, I found it of course on the Food Network.
- 1 TBS unsalted butter
- 1/2 cup fine-chop shallot
- 1 cup dry white wine
- 2 TBS white wine vinegar
- 1/4 cup heavy cream (I used fat-free half-and-half)
- 1 TBS fine chop parsley
- salt and pepper to taste
Melt the butter over medium heat and saute the shallots for two minutes. Stir in the wine and vinegar and bring to a simmer. Cook until the liquid begins to thicken and then stir in the cream. Simmer for 4 minutes before adding the parsley salt and pepper.