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Recipe Source: cdkitchen.com
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Sauteed Scallops With White Wine Reduction
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/3 cup dry white wine
- 3 tablespoons water
- 2 tablespoons minced fresh onion
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1 pound sea scallops
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 2 tablespoons light butter
- 2 tablespoons chopped fresh parsley
Combine first 6 ingredients; set aside. Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm. Pour wine mixture into pan; cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup. Remove from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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