Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup shallot, finely chopped
- 1 cup dry white wine
- 2 tablespoons white wine vinegar
- 1/4 cup heavy cream
- 1 tablespoon finely chopped parsley
- Salt and pepper
- 1/2 pound fresh sea scallops
Directions
In a medium skillet, melt the butter over medium heat and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 4 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve immediately with rice pilaf.











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