Scallops with Chardonnay Shallot Sauce

Since Kasey is moving to Florida, I wanted to have sea food on the menu. For some reason, I assume people in Florida eat mass amounts. Whatever. Anyway, I recently fell in love with scallops and thought this would be great. The sauce was fantastic and wine-y and garlic-y. (those are real words... look it up.) Loved it! It ranked #1 when my girls asked which was their favorite dish.

Scallops with Chardonnay Shallot Sauce

Adapted from www.barefootwine.com

Ingredients

1/2 c chicken broth

1/4 c butter

1 tbsp shallot, minced

1/4 c Chardonnay

1 lb scallops (I used bay scallops, but sea scallops would be great)

Salt

Pepper

Extra virgin olive oil

1/2 lemon, juiced

1 garlic clove, minced

Directions

Preheat broiler. In a small saucepan on medium heat, mix chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until liquid is reduced. Stir in butter until melted. Brush scallops with extra virgin olive oil and season with salt and pepper. Arrange on baking sheet. Broil in oven about 3-5 minutes on each side, or until opaque. Serve with wine sauce.