*  Exported from  MasterCook  *

            SAUTEED SCALLOPS/ WHITE WINE & SUN-DRIED TOMATOES

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   tb           Olive oil
  12       oz           Lg sea scallops
     1/2   c            Dry white wine
   3       ts           Oil-pack sun-dried -
                        Tomatoes -- thinly sliced
     1/4   c            Whipping cream
   2       ts           Butter -- room temp
                        Garlic -- minced

     Heat oil in heavy large skillet over high heat. Add scallops and cook
  until brown and cooked through, about 2 minutes per side.
     Transfer scallops to plates, dividing equally. Add wine and tomatoes to
  skillet and stir 2 minutes, scraping up any browned bits. Add cream and
  boil until mixture is reduced to sauce consistency, about 2 minutes. Remove
  from heat. Add butter and garlic and whisk just until melted. Season to
  taste with salt and pepper. Pour sauce over scallops and serve.
  
  Source:  Ray's Boathouse, Seattle, WA.
     As printed in:  Bon Appetit; September, 1994.
     Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com.
 


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