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Scallops With White Wine Sauce

  • 8 ounces pasta or rice
  • 1 tablespoon unsalted butter
  • ½ cup onion finely chopped
  • 1 cup dry white wine
  • 2 tablespoons white wine vinegar
  • ¾ cup heavy cream
  • 1 tablespoon finely chopped parsley
  • salt and pepper
  • ½ pound sea scallops

Cook pasta or rice according to directions.

In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken.

Stir in the cream, parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice.

Serves 2.

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