Pan-Fried Scallops with White Wine Reduction |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I learned the art of reduction from a cooking class…the flavor is fabulous! Despite the fancy title, this special-occasion entree is easy to prepare. Ingredients:
2 pounds sea scallops |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
white wine reduction: |
1/2 cup white wine or chicken broth |
1/3 cup orange juice |
1/4 cup finely chopped onion |
1 teaspoon dried oregano |
1 teaspoon dijon mustard |
1 garlic clove, minced |
3 tablespoons cold butter, cubed |
Directions:
1. Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in oil until firm and opaque. Remove and keep warm.
2. Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the orange juice, onion, oregano, mustard and garlic. Bring to a boil; cook and stir for 2-3 minutes or until reduced by half. Remove from the heat; stir in butter until melted. Serve with scallops. Yield: 8 servings.
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