Ingredients:
12 oz. scallops
1/2 c. flour
1/2 tsp. salt
2 Tbsp. oil
1/4 c. dry sherry or white wine
1/4 c. chicken stock
1 tsp. chopped garlic
1 tsp. chopped shallots
1/4 c. heavy cream
3 Tbsp. unsalted butter
Cooking Instructions:
Salt and dust scallops with flour. Heat oil in sauté pan. Sauté scallops until golden brown.
Drain oil and add sherry, chicken stock, garlic, and shallots. Simmer until liquid reduces by half. Add cream and bring to a boil. Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.
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