Scallops with White Wine Sauce I
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Scallops with White Wine Sauce I
INGREDIENTS
- 1/4 cup white wine
- 1/4 cup white wine vinegar
- 1 tablespoon shallots
- 1/2 cup heavy cream
- 3/4 cup butter
- 24 sea scallops
- 1 tablespoon olive oil
- salt and pepper to taste
DIRECTIONS
- In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
- Preheat oven on broiler setting.
- Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
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