I bought these HUGE scallops over the weekend and randomly picked up a recipe card from the store. There were only 5 ingredients listed on it and the directions were really simple so it was perfect for a weeknight. I always think of scallops as such a gourmet dish so it was a wonderful treat in the middle of the week! I just served them over some boxed couscous mix that I added sautéd mushrooms and onions too. I also brightened up the final dish with fresh-squeezed lemon juice and chopped parsley. So elegant yet so simple!
6 Bay Scallops
1/2 c Italian seasoned breadcrumbs
1 Tbsp olive oil
1/2 c dry white wine
1/4 c heavy cream
1. Coat scallops lighlty with breadcrumbs. Heat a skillet to medium heat and add oil. Lightly brown scallops for about 1-2 minutes per side. Remove from pan and set aside.
2. Remove pan from heat and add wine. Return pan to burner and turn up to high heat. Reduce wine by 3/4 and add heavy cream.
3. Return scallops to pan and reduce cream until it coats the back of a spoon, about 2 minutes.