(makes 4 servings)
1/2 Cup Chicken Broth
1/4 Cup Chardonnay
1/2 Lemon, Juiced
1 Tbs Minced Shallot
1 Minced Garlic Clove
1/4 Cup Butter
1 lb. Sea Scallops
1 Tbs Olive Oil
Salt & Pepper
1.) Preheat oven broiler.
2.) In a skillet over medium heat, mix the chicken broth, Chardonnay, lemon
juice, shallot and garlic. Cook and stir until most of the liquid has been reduced.
Stir in the butter until melted.
3.) Brush the scallops with olive oil, and season with salt and pepper to taste.
Arrange on a baking sheet.
4.) Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the warm Chardonnay sauce.
*To bring a pop of color to the plate, garnish with thin slices of lemon rind and finely chopped parsley
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