NW Pan-seared Sea Scallops with Sun-dried Tomato Honey Glaze - 1859 Oregon's Magazine
This scallop recipe starts with simmering white wine and sun-dried tomatos together until reduced to half. Add vinegar, honey and butter.
Ingredients
- 2 tbsp white wine-brined sun-dried tomatoes, chopped
- ½ cup white wine
- 1 tsp red wine vinegar
- 2 tbsp local honey
- 1 tbsp butter
- 1 pinch of salt to taste
- 8 scallops
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