SAUTEED SCALLOPS IN WHITE WINE WITH SUN DRIED TOMATOES AND GARLIC
Steps:
- 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 un 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. Seaston to taste with salt and pepper. Pour sauce over scallops and serve.
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