Bay Scallops with White Wine
(4 servings)
2 tbsp butter
1 lb bay scallops
salt and freshly ground pepper to taste
2 tbsp finely chopped shallots
1 small garlic clove, minced
4 mushrooms, thinly sliced
1/4 cup dry white wine
1/2 cup cream
1 tbsp finely chopped parsley
Heat butter in skillet and add scallops. Cook quickly, shaking pan; sprinkle with salt and pepper. Continue cooking and stirring with a wooden spoon and add the shallots, garlic and mushrooms. Cook, stirring, for about 1 minute, then transfer scallops to warm dish.
Add wine to skillet and cook over high heat, stirring, for about 1 minute. Add cream and cook over high heat, for 2 minutes. Return scallops to skillet and sprinkle with parsley.
Serve over freshly made noodles or rice.