Sauteed scallops in white wine w/ sun-dried tomatoes & ga

Ingredients

Quantity		Ingredient
1½	tablespoon	Olive oil
12	ounces	Large sea scallops
½	cup	Dry white wine
3	tablespoons	Thinly sliced drained oil-packed sun-dried tomatoes
¼	cup	Whipping cream
2	tablespoons	(1/4 stick) butter, room temperature
2	teaspoons	Minced garlic

Directions

Heat oil in heavy large skillet over high heat, Add scallops and cook until brown and cooked through, about 2 minutes per side. Transfer scallops to plates, dividing equally. Add wine and tomatoes to skillet and stir 2 minutes, scraping up any browned bits. Add cream and boil until mixture is reduced to sauce consistency, about 2 minutes.

Remove from heat. Add butter and garlic and whisk just until melted.

Season to taste with salt and pepper. Pour sauce over scallops and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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