Sea Scallops with Herbed Wine Sauce
Ingredients
- 2 Tbs. butter or margarine
- 2 Tbs. olive oil
- 1 1/2 lb. washed sea scallops
- 2 Tbs. minced shallots or green onions
- 1/3 yellow onion, minced
- 3 cloves garlic, minced
- 1 C. sifted flour
- 1/2 bay leaf
- 1/8 tsp. thyme
- 2/3 C. white wine
- 3 Tbs. water
Directions
Cook onions slowly in 1 Tbs. butter or olive oil in a small saucepan for 5 minutes until tender and translucent, but not brown. Stir in shallots or onions and garlic and cook slowly 1 minute more. Set aside. Dry scallops and cut into slices 1/4" thick. Sprinkle with salt and pepper, roll in flour, and shake off excess flour. Sautè scallops quickly in 1 Tbs. hot butter and 1 Tbs. olive oil for 2 minutes to brown lightly. Pour in white wine, water, onion mixture and herbs. Cover and simmer for 3 minutes. Remove scallops and thicken sauce on high for 1 minute more, if necessary. Discard bay leaf and correct seasoning to taste. Serve with wild rice and garnish with lemon.
Angelique
