Seared Scallops With Garlic Butter

• 1/2 cup Land O LakesA(R) Butter with Olive Oil & Sea Salt
• 1 lb large sea scallops
• 2 cloves garlic, finely chopped
• 1 small shallot, finely chopped
• 1/4 cup dry white wine
• 1/4 cup white wine vinegar

1. In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
2. Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until sauce is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
3. Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.

butter, scallops, garlic, shallot, white wine, white wine vinegar

Taken from www.epicurious.com/recipes/member/views/seared-scallops-with-garlic-butter-53089101 (may not work)