Monday, August 3, 2009

Pan seared scallops with white wine reduction

Pan seared scallops with white wine reduction
From: Taters

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, sliced in half crosswise to form 2 rounds
Salt and freshly ground black pepper
2 tablespoons minced shallots
1 cup dry white wine
2 tablespoons unsalted butter

I ended up using a little more bacon, a little more shallots and a little more bacon because I had more than a pound of scallops. I also used a bit more wine.

Anyway, saute' the bacon and remove to a papert owel lined plate. Drain most of the fat from the pan but leave a skim of it on the bottom. Turn the heat to medium, put the scallops in the pan, salt and pepper them and cook about a minute and a half to two minutes per side until golden brown (be sure not to overcook them, or they'll be tough and rubbery).

Remove the scallops and put them in a serving dish.

Take the shallots and saute' them until transluscent. Pour in the wine and stir up all the good brown bits from pan with a wooden spoon. Cook three minutes or so until reduced to half and add two tablespoons of unsalted butter. Stir until melted, pour over the bacon and scallops and serve.

I'd never made this dish before but it was a huge hit. I'll be making it again.

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