1 Ratings 0 Comments
Yield: Serves 4
Add olive oil to large skillet over medium heat. Add butter and allow to melt. Add garlic and cook until soft, not brown. Add scallops and cook until scallops are opaque and firm. Remove scallops to a serving platter.
Add wine to the skillet and bring to a boil, stirring well. Boil until reduced in volume by one half, approximately 1 to 2 minutes. Turn heat to simmer and add cream, return scallops to pan and cook 2 minutes longer, until the sauce is slightly thickened and the scallops coating.
Sprinkle with fresh parsley and pepper and serve over rice or linguine.
Please note that some ingredients and brands may not be available in every store.