SAUTEED SCALLOPS IN WHITE WINE WITH SUN-DRIED TOMATOES

By jarren

Ingredients

• 1 1/2 tablespoons olive oil
• 12 ounce large sea scallops
• 1/2 cup dry white wine
• 3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes
• 1/4 cup whipping cream
• 2 tablespoons (1/4 stick)butter, room temperature
• 2 teaspoons minced garlic

Preparation

Step 1

Heat oil in heavy large skillet over high heat. Add scallops and cook until brown and cooked through, about 2 minutes per side. Transfer scallops to plates, dividing equally. Add wine and tomatoes to skillet and stir 2 minutes. scraping up any browned bits. Add cream and boil until mixture is reduced to sauce consistency, about 2 minutes. Remove from heat. Add butter and garlic and whisk just until melted. Season to taste with salt and pepper. Pour sauce over scallops and serve.