Scallops For Two - With Rosemary Butter Sauce
Ingredients:
4 large scallops
salt and ground pepper
2 tbsp oil
1 small shallot, finely minced
1/4 cup white wine
1 Tbsp. butter
1 tsp fresh rosemary, minced
Directions:
Pat the scallops with paper towel to remove excess water.
Season on each side with salt and pepper.
Add oil to a large skillet over medium high heat.
Cook the scallops on each side for 2 to 3 minutes undisturbed.
Remove to a serving dish.
Lower heat.
Add shallots.
Cook for 2 minutes until softened.
Add white wine.
Stir well to mix and remove the caramelized bits at the bottom of the skillet.
Stir in the butter and chopped rosemary.
Pour sauce over cooked scallops to serve.