Sauteed scallops in white wine w/ sun-dried tomatoes & ga
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Olive oil |
| 12 | ounces | Large sea scallops |
| ½ | cup | Dry white wine |
| 3 | tablespoons | Thinly sliced drained oil-packed sun-dried tomatoes |
| ¼ | cup | Whipping cream |
| 2 | tablespoons | (1/4 stick) butter, room temperature |
| 2 | teaspoons | Minced garlic |
Directions
Heat oil in heavy large skillet over high heat, Add scallops and cook until brown and cooked through, about 2 minutes per side. Transfer scallops to plates, dividing equally. Add wine and tomatoes to skillet and stir 2 minutes, scraping up any browned bits. Add cream and boil until mixture is reduced to sauce consistency, about 2 minutes.
Remove from heat. Add butter and garlic and whisk just until melted.
Season to taste with salt and pepper. Pour sauce over scallops and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>