Recipes
Scallops with White Wine Sauce
2 tablespoons butter
1 cup shallots, chopped
2 cups dry white wine
4 tablespoons white wine vinegar
1/2 cup heavy cream
2 tablespoons chopped parsley
1 teaspoon of lemon juice
Few drops of juice from an onion
Salt and Pepper
1 pound sea scallops
Melt butter over medium heat and cook shallots for 4 minutes. Add wine and vinegar and bring to a simmer. When liquid starts to thicken, add heavy cream and simmer for 8 minutes. Stir in parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are milky white. Serve over rice. Serves 4.
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