Scallops in buttery wine sauce from Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes (page 230) by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Asparagus with feta and oregano

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on October 21, 2018

    Delicious and easy. This is an entree that’s good to do if you’re short on time. I don’t make it unless I can find fresh tarragon because the tarragon and butter are what make the scallops pop with flavor. I serve with the suggested asparagus and feta cheese (on the same page of the cookbook) and steam ( rather than boil) the vegetable while I’m searing the scallops.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.