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Friday, April 21, 2006

Seared Scallops with White Wine Sauce

Seared Scallops with White Wine Sauce

  • 1 Tbls. olive oil, divided
  • 2 leeks, sliced thin, white parts only
  • 2 cloves garlic, pressed
  • 1 lb. scallops
  • 1 Tbls. flour, for dusting
  • salt & pepper to taste
  • 1/3 c. dry white wine
  • 1 Tbls. butter
  • 1/4 c. half & half
In a skillet, heat half the olive oil over medium-high heat. Add the leek and garlic and cook until translucent, about 5 minutes. Remove from the pan.

Dust the scallops with the flour (I throw them all in a ziplock and shake them), salt & pepper them to taste. Heat remaining oil in the skillet and cook until nicely browned, about 3 minutes each side. Remove scallops and place with garlic and leeks, and turn up the heat on the pan. Add the wine to the skillet and stir up to get all the bits browned on the bottom. Cook for just a minute to allow the liquid to reduce slightly. Add the butter to the sauce and finally the half & half (I used 1% milk). Reduce the heat and allow to thicken, but do not boil (the sauce will break). Simmer. Add the scallops & leek mixture back into the pan & serve.

Per Serving:
255 cal.; 9g fat; 20g protein; 12g carb; 2g fiber; 51mg cholesterol; 228 sodium

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