Scallops in White Wine

Ingredients

• 1 Tbs olive oil

• 1/2 cup shallots, minced

• 1 lb bay scallops

• 3/4 cup white wine, dry (or dry vermouth)

• 1 Tbs lemon juice, freshly squeezed

• 1/4 tsp Tabasco sauce

• 1/4 tsp salt

• 1/8 tsp black pepper, freshly ground

Scallops are delicate and easy to overcook. The wine sauce adds moisture and flavor, and prevents toughness. Serve with rice, pasta or couscous and a green salad.

Directions

• Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 2 minutes until lightly browned. Add scallops; sauté 30 seconds.
• Add white wine; cover and cook 2–3 minutes until scallops turn opaque. Remove scallops from pan with a slotted spoon, reserving wine mixture in pan.
• Add lemon juice, hot sauce, salt and pepper to wine mixture, simmer for 2 minutes, until sauce is reduced by about one half.
• Return scallops to sauce and cook just until heated through.