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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Recipe from ; suggests serving with rice, pasta or couscous and a green salad. We had it with spaghettini and it was very yummy. Was a bit of an adjustment from garlic and butter, but I ended up really enjoying this one! Ingredients:
1 tablespoon olive oil |
1/2 cup shallot, minced |
1 lb bay scallop |
3/4 cup dry white wine |
1 tablespoon lemon juice |
1/4 teaspoon tabasco sauce |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Heat oil in a large non-stick skille over medium-high heat.
2. Add shallots; saute 2 minutes until lightly browned.
3. Add scallops; saute 30 seconds.
4. Add white wine; cover and cook 2-3 minutes until scallops turn opaque.
5. Remove scallops from pan with a slotted spoor, reserving wine mixture in pan.
6. Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for 2 minutes, until sauce is reduced to about 1/2.
7. Return scallops to sauce and cook just until heated through.
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