1 c dry white wine, preferably chardonnay
1/2 c fish stock/clam juice
1 1/4 c heavy cream
salt, pepper to taste
2 Tbsp unsalted butter
1 1/2 lb bay scallops, cleaned
1/4 c snipped fresh chives
1/2 c blanch/slice/toast almonds
Serve it alongside capellini for a delicious and elegant seafood dinner.
Combine wine, stock. Bring to simmer over high heat, reduce to 1/2 cup.
Add cream, cook until thickened enough to coat back of a spoon. Add salt, pepper. Remove from heat.
In large nonstick skillet, heat butter over high. Add scallops, cook over high heat. Add scallops and cook until browned and well-seared, 2 minutes or less. Stir scallops; finish cooking until slightly firm.
Season with salt, pepper, and transfer to colander to drain. Add scallops to sauce, mix to coat. Spoon into center of serving plates, top with chives, almonds.
Submitted by Gretchen Grant Contributed on: and modified on Thursday May 6th, 2010