SCALLOPS WITH CHARDONNAY SAUCE
Savor the taste of the seaside with scallops dressed in buttery Llano Chardonnay sauce.
1/2 cup chicken broth
1/4 cup Llano Estacado Chardonnay
1/2 lemon, juiced
1 tablespoon minced shallot
1 clove garlic, minced
1/4 cup butter
1 pound sea scallops
1 tablespoon olive oil
Salt and pepper to taste
Preheat the oven broiler.
In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
In the preheated oven, broil the scallops about 2 minutes on each side, or until opaque. Serve with the wine sauce.
*Alternatively, you can double the Llano Estacado Chardonnay sauce and serve over angel hair pasta.