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Sauteed Scallops With White Wine Reduction

Jennifer's
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Category: Fish & Shellfish
    Prep Time:       Cook Time:       Total Time:  


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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

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