Seared ScallopsFeatured by Michael Pozzan Wines in the Platinum Wine Club.
"It has always amazed me what I can do with and inexpensive cut of meat and a great bottle of wine. This recipe is a perfect example. My mother taught me how to make this dish years ago and it brings back wonderful memories." - Mary Ann PozzanYield: 2 - 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
• 1 pound large sea scallops
• 2 tablespoons olive oil
• 3 cloves of garlic, minced
• 2 tablespoons chopped parsley
• 1/2 cup of Chardonnay
• 2 tablespoons of butter
Clean and dry scallops. Heat olive oil in large sauté pan and add scallops. Cook one minute on each side and remove from pan. Sauté garlic and parsley in the same pan for 1 minute. Add more olive oil if necessary. (Do not burn garlic.)
Add the Chardonnay and reduce by half. Turn the heat to high and add the butter. Reduce the sauce for another minute and return the scallops to the pan. Reduce heat and warm scallops through. Season with salt and white pepper. Serve over rice pilaf. Steamed red swiss chard makes a nice accompaniment.