Salt and dust scallops with flour. Heat oil in sauté pan. Sauté scallops until golden brown.
Drain oil and add sherry, chicken stock, garlic, and shallots. Simmer until liquid reduces by half. Add cream and bring to a boil. Add butter and continue to cook until the sauce is to desired thickness and the scallops are cooked.
Serving
Suggestions
Goes great on top of steak or noodles
Originally Submitted
2/5/2011
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You can add this Scallops in a savory butter sauce recipe to your own private DesktopCookbook.
