• 1 lb (500 g) large scallops
• 1 tbsp (15 mL) olive oil
• 1/2 cup (125 mL) dry white wine
• 1/4 cup (50 mL) chopped sun-dried tomatoes
• 1/4 cup (50 mL) cream (15 %)
• 2 tbsp (30 mL) softened butter
• 2 garlic cloves, minced
• Pepper

1. In skillet, sauté scallops in oil for 2 minutes, on each side, over high heat. Remove scallops from skillet and divide evenly into 4 plates.
2. Pour wine in skillet while scraping bottom with a spatula and add sun-dried tomatoes. Stir in cream and reduce over low heat, until sauce is smooth.
3. Remove skillet from heat; whisk in butter and garlic. Pepper to taste and pour sauce evenly on each plate. Serve as appetizer or main course over bed of lettuce or with fresh pasta.

4 servings