As it evaporates and reduces, the wine combines with the flavorful browned bits in the pan to create a rich sauce.
Oxmoor House JANUARY 2005
1. Combine first 6 ingredients; set aside.
2. Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
3. Pour wine mixture into pan; cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup. Remove from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.
carbo rating: 4
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