Preparation / Directions:
Heat oil in a large skillet over high heat until almost smoking. Add the
scallops and cook for 1 minute without stirring, then stir and cook another
minute. Remove scallops with slotted spoon and place on plate. Discard the
oil
from the skillet then add the shallots, garlic, wine, lemon juice and salsa.
Boil, and when till wine is reduced wine by half, reduce the heat to low.
Add
the pine nuts and cilantro, then whisk in sour cream. Add salt and pepper to
taste. Serve with warm corn tortillas and rice.
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