Pan Seared Scallop With Sauvignon Blanc Reduction Recipe

Ingredients

12 Sea Scallops (Save Liquor)

2 Tbsp Olive Oil

1 Oz Brown Calmshell Mushrooms

1Tsp Freshly Minced Garlic

1Tbsp Freshly Finely Chopped Oregano

1 Cup Sauvigon Blanc

2 Tbsp Unsalted butter

Salt and Fresh Ground Black Pepper to taste

Preparation

Season scallops with salt and black pepper. Fire up frying pan, almost to the smoking point and then add olive oil. Carmelize each side of the scallops until browned (roughly 2 min a side)and then set them into warm place keeping the pan for the sauce. Saute Mushrooms,garlic,and oregano for a 30 seconds,then degalaze pan with scallop liquid and wine. Reduce demi-sec and add butter. Season to taste.