1 ½

Tbs

olive oil

340

g

large scallops

½

cup

dry white wine

3

Tbs

vegetable oil; or as required

¼

cup

whipped cream

2

Tbs

butter; soft

2

tsp

garlic; minced (or more)

500

g

sun dried tomatoes; thinly sliced

1

Heat oil in heavy large skillet over high heat, Add scallops and cook until brown and cooked through, about 2 minutes per side.

2

Transfer scallops to plates, dividing equally. Add wine and tomatoes to skillet and stir 2 minutes, scraping up any browned bits.

3

Add cream and boil until mixture is reduced to sauce consistency, about 2 minutes.

4

Remove from heat. Add butter and garlic and whisk just until melted. Season to taste with salt and pepper. Pour sauce over scallops and serve.