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Scallops with Rosemary Butter Sauce
- Updated: Aug 6, 2013
Using paper towels, pat the scallops to remove excess water. Season on each side with salt and pepper.
Add the oil to a large skillet over medium high heat. Cook the scallops on each side for 2 to 3 minutes undisturbed. Remove to a serving dish.
Lower the heat and add the shallots. Cook for 2 minutes until softened. Add the white wine and stir well to pick up any caramelized bits at the bottom of the skillet…..
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