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|Scallops with White Wine Sauce II|
"White wine, butter, and shallots make a exceptional sauce for scallops. This is straightforward and non-creamy for the ones that don't like cream sauces."
- 1/2 cup chicken broth
- 1/four cup white wine
- half of lemon, juiced
- 1 tablespoon minced shallot
- 1 clove garlic, minced
- 1/four cup butter
- 1 pound sea scallops
- 1 tablespoon olive oil
- salt and pepper to taste
|Prep : 15M||Cook : 4M||Ready in : 30M|
- Preheat the oven broiler.
- In a skillet over medium heat, blend the bird broth, wine, lemon juice, shallot, and garlic. Cook and stir until maximum of the liquid has been reduced. Stir within the butter until melted.
- Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
- Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.
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