Sautéed Scallops With White Wine Reduction

• 1/3 cup dry white wine
• 3 tablespoons water
• 2 tablespoons minced fresh onion
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1 pound sea scallops
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 2 tablespoons light butter
• 2 tablespoons chopped fresh parsley

1. Combine first 6 ingredients; set aside.
2. Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until hot. Add scallops; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
3. Pour wine mixture into pan; cook over medium-high heat, scraping pan to loosen browned bits. Bring to a boil, and cook 1 minute or until reduced to 1/3 cup. Remove from heat; stir in butter. Spoon sauce over scallops; sprinkle scallops with parsley.

white wine, water, fresh onion, garlic, mustard, oregano, scallops, salt, freshly ground black pepper, olive oil, light butter, parsley

Taken from www.myrecipes.com/recipe/sauted-scallops-with-white-wine-reduction (may not work)