Scallops with Wine, Garlic and Herbs

2 Tbsp butter
2 Tbsp Olive Oil
1 1/2 lbs washed sea scallops (not bay scallops)
2 Tbsp minced shallots or green onions
1/3 minced yellow onion
3 cloves minced garlic
1 cup sifted flour
1/2 bay leaf
1/8 tsp thyme
2/3 cup Nobska White wine
3 Tbsp water

1. Cook the onions slowly in 1 Tbsp butter or 1 Tbsp olive oil in a small saucepan for 5 mins or so until tender and translucent but not brown.
2. Stir in shallots or onions and garlic and cook slowly 1 min more. Set aside.
3. Dry the scallops and cut into slices 1/4 in thick. Sprinkle with salt and pepper, roll in flour and shake off excess flour.
4. Saute the scallops quickly in 1 Tbsp hot butter and 1 Tbsp olive oil for 2 minutes to brown them lightly.
5. Pour in Nobska White wine, water, onion mixture and herbs. Cover and simmer for 3 minutes.
6. Remove the scallops and thicken the sauce on high heat for 1 minute more if necessary.
7. Discard the bay leaf and correct the seasoning.
8. These scallops are bset served with wild rice and garnished with a lemon.

Cape Cod Winery Review