Scallops with Sun-dried Tomatoes
Print Category Fried scallops Thematic No thematic Source dairygoodness Evaluation
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Ingredients
- 1 lb (500 g) large scallops
- 1 tbsp (15 mL) olive oil
- 1/2 cup (125 mL) dry white wine
- 1/4 cup (50 mL) chopped sun-dried tomatoes
- 1/4 cup (50 mL) cream (15 %)
- 2 tbsp (30 mL) softened butter
- 2 garlic cloves, minced
- Pepper
Preparation
- In skillet, sauté scallops in oil for 2 minutes, on each side, over high heat. Remove scallops from skillet and divide evenly into 4 plates.
- Pour wine in skillet while scraping bottom with a spatula and add sun-dried tomatoes. Stir in cream and reduce over low heat, until sauce is smooth.
- Remove skillet from heat; whisk in butter and garlic. Pepper to taste and pour sauce evenly on each plate. Serve as appetizer or main course over bed of lettuce or with fresh pasta.
Cook commentary
4 servings
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