Piņon Scallops San Diegueto

Course : Seafoods
Serves: 4
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1 Tablespoon olive oil
1 1/2 pound Bay scallops -- or large sea scallops, halved
4 Tablespoons pine nuts
1 Tablespoon shallots -- minced
1 teaspoon garlic -- minced
1/2 cup dry white wine
1/4 cup green salsa
1/4 cup sour cream
3 Tablespoons cilantro -- chopped
1 teaspoon salt and red pepper to taste

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.


Nutritional Information:

1142 Calories (kcal); 48g Total Fat; (41% calories from fat); 126g Protein; 29g Carbohydrate; 250mg Cholesterol; 1147mg Sodium

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