Ingredients
Units
Scale
- 250ml (1 cup) red wine
- 150ml (5fl oz) beef stock
- 7.5ml (1 1/2 tsp) five-spice powder
- 7.5ml (1 1/2 tsp) caster sugar
- 7.5ml (1 1/2 tsp) balsamic vinegar
- 12 large scallops
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) oil
- 1.25ml (1/4 tsp) salt
Instructions
- Boil the red wine and stock until the mixture is reduced by half.
- Add the five-spice powder, sugar and vinegar and simmer until the sauce coats the back of spoon.
- Season and whisk in the cold butter to thicken and shine the sauce.
- Sear the seasoned scallops on both sides in a non-stick pan with the oil.
- Arrange the scallops on the plate with a little sauce as a starter. Alternatively, serve as a main course for two with buttered noodles.
Notes
- Depending on the acidity of the wine, the sauce might need more sugar.
- If you think the sauce needs more thickening, you can create a cornflour slurry to slowly drizzle into the sauce while stirring vigorously.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 286
- Sugar: 2 g
- Sodium: 370 mg
- Fat: 7.1 g
- Saturated Fat: 2.4 g
- Carbohydrates: 11.2 g
- Fiber: 12.1 g
- Protein: 21.9 g
- Cholesterol: 37 mg