Recipe Categories
Seafood
Wine Seafood

Kat's Scallops In White Wine

2 tbl unsalted butter
1 tbl olive oil
2 x shallots, chopped
1 lrg garlic clove, crushed
1/2 cup dry white wine
1 lb scallops
1 tbl fresh lemon juice
2 tbl chopped fresh parsley
    Salt
    Freshly ground pepper
    Flat-leaf parsley sprigs, to garnish

 Method :
Heat butter and oil in a skillet, add shallots and garlic and cook, stirring occasionally, 5 minutes or until soft.
Add wine to pan and boil until reduced by about half. Cut each scallop into 2 or 3 slices, depending on size.
Add scallops to skillet and cook, stirring occasionally, 2 or 3 minutes or until just turning opaque. Stir in lemon juice, parsley, salt and pepper.
Garnish with flat-leaf parsley and serve immediately.
Note: If the scallops still have their coral attached, you can use that too.
Serves 4