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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.