Scallops in White Wine
Submitted by Judy Meier, RV Sales
Makes 4 Servings

1 Tbs Olive Oil
½ cup Shallots, minced
1 lb Sea Scallops
¾ cup white cooking wine, dry (or dry vermouth)
1 Tbs lemon juice, freshly squeezed
¼ tsp Tabasco sauce
¼ tsp salt
1/8 tsp black pepper, freshly ground

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 cooking wine; cover and cook 4-5 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.

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