Description
This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.
Ingredients
- ¼ cup white wine
- ¼ cup white wine vinegar
- 1 tablespoon shallots
- ½ cup heavy cream
- ¾ cup butter
- 24 sea scallops
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Combine white wine
- vinegar
- and shallots in a medium saucepan over medium-high heat. Cook until about 1 tablespoon liquid remains in the pan. Stir in heavy cream; continue boiling until reduced by half. Stir in butter
- 1 tablespoon at a time
- until melted. Keep sauce warm.
- Preheat the oven on broiler setting.
- Brush scallops with olive oil; sprinkle with salt and pepper. Place under the preheated broiler until scallops are opaque
- with a bit of brown around the edges
- about 2 minutes per side.
- Place a spoonful of sauce on each plate and top with 4 scallops.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6