SAUTEED SCALLOPS WITH SUN-DRIED TOMATOES

SAUTEED SCALLOPS WITH SUN-DRIED TOMATOES image

Yield 2

Number Of Ingredients 7

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1 1/2 tablespoon Olive oil
12 ounces Large Sea scallops
1/2 cup Dry white wine
3 teaspoons Oil-packed Sun-dried tomatoes -- thinly sliced
1/4 cup Whipping cream
2 teaspoons Butter -- room temp
2 teaspoons Garlic -- minced

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 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.