| Ingredients: 1/2 Cup(s) chicken broth 1/4 Cup(s) wine, white 1/2 juice of # lemon(s) 1 Tablespoon(s) minced shallot 1/4 Pound(s) butter 1 Tablespoon(s) oil, olive 1 Pound(s) scallops 1 Pinch(s) salt 1 Pinch(s) freshly ground black pepper |
Directions:
Wine sauce: In a skillet over medium heat, mix chicken broth, wine, lemon juice, shallot and garlic. Cook and stir until the liquid has been reduced to 2 tablespoons. Reduce the heat to low. Whisk in the butter cubes one at a time until the liquid combines with the butter into a rich creamy sauce. Remove from heat. Scallops: Brush scallops with olive oil and season with salt and pepper. Arrange on baking sheet. Broil about 2 minutes on each side or until opaque. |