Page 56 - Indulgence

Sautéed Scallops in White Wine

& Sweet Vermouth

I spent a month perfecting this recipe before it was finally published in our store’s

newsletter. Soon after, we went out to dine at an establishment in a local shopping
mall. Our waiter began telling us about the evening special. Coincidentally, it was a
scallops dish with sun dried tomatoes in a garlic cream sauce. I couldn’t resist

ordering the delicious sounding item. Much to our delight and ultimate compliment,
the waiter revealed to us that the Chef had gotten the recipe from a newsletter he
received that very day. Sure enough, it was mine!

Consider pairing with a white wine made from Riesling, Gewurztraminer,
Viognier, Chardonnay, Sauvignon Blanc, or Pinot Grigio grapes.

1 1/2 tablespoons olive oil
12 ounces large sea scallops

1/4 cup White Wine
1/4 cup Sweet Vermouth (alcohol wine)
3 tablespoon thinly sliced sun dried tomatoes

1/4 cup whipping cream
2 tablespoons (1/4 stick) butter, room temperature
2 teaspoons minced garlic

Heat olive oil in heavy large skillet over high heat.

Add scallops and cook until browned and cooked through, about
2 minutes per side. Transfer scallops to plates, dividing equally.

Add wine, Sweet Vermouth and tomatoes to skillet and stir for 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 until just

melted.

Season to taste with salt and white pepper. Pour sauce over
scallops and serve.

This dish is also excellent served over prepared angel hair pasta.

Yield: 2 SERVINGS