Scallops with White Wine Sauce I

This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops.

Step: 1

In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.

Step: 2

Preheat oven on broiler setting.

Step: 3

Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

Per Serving: 354 calories; protein 10.8g; carbohydrates 2.5g; fat 33.1g; cholesterol 108mg; sodium 269.4mg.

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