1 pound sea scallops
2 tbsp all-purpose flour
2 tbsp butter or margarine
1/4 cup dry vermouth (I used Chardonnay)
1/2 cup whipping cream
1/4 tsp salt
1/8 tsp pepper
Toss scallops with flour, then melt the butter in a large skillet over medium heat; add scallops and cook for 4 to 5 minutes (they should turn white throughout and lightly browned on both sides), turning occasionally. Remove them from the skillet.
Add the wine to the skillet & stir to loosen the bits from the bottom of the skillet, then bring to a boil. Cook 2 minutes or until the wine is reduced by half. Stir in the whipping cream, salt, pepper and reduce the heat to low. Add the scallops back in the skillet just until thoroughly heated.
And yum...it's that simple! They turned out great and I got to drink some of the leftover wine.
:-) Yes, it was one of those days & I needed it. I bought the cheapest bottle of chardonnay (since I was cooking with it) that Wegman's had and it was delicious too...it's called Barefoot. I decided to have a glass with dinner so if your a Chardonnay person & don't want to spend too much, check it out.I completed the scallops by cooking up some zuchinni & tator tots...
I meant to take a picture of the final dish but of course forgot trying to get all three girls to the table with hands washed and all.....ahhhh! But I'll be better next time, hehe.