Sea Scallops in White Wine

By á-15956

Scallops are delicate and easy to overcook.
The wine sauce adds moisture and flavor, and prevents toughness.
Serve with rice, pasta or a green salad.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup green onion minced
• 1 pound bay scallops
• 3/4 cup white wine, dry (or dry vermouth)
• 1 tablespoon lemon juice, freshly squeezed
• 1 1/2 teaspoons Tabasco sauce
• salt to taste
• black pepper, freshly ground to taste

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add shallots sauté 2 minutes until lightly browned. Add scallops sauté 30 seconds.

Add white wine cover and cook 2-3 minutes until scallops turn opaque. Remove scallops from pan with a slotted spoon, reserving wine mixture in pan.

Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for 2 minutes, until sauce is reduced by about one half.

Return scallops to sauce and cook just until heated through.