Scallops With Walnuts and Shallots



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Scallops with Walnuts and Shallots

5 TB. butter
1 cup sliced shallots (about 8 large)
Freshly ground pepper
1/3 cup dry white wine
1 2/3 lbs. bay scallops
1 cup walnut pieces, toasted
1/4 cup chopped fresh Italian parsley

Melt butter in heavy large skillet over medium-high heat. Add shallots and pepper and saute until golden brown, about 4 minutes. Add wine and boil until syrupy. Add scallops. Season with salt. Stir until just opaque, about 3 minutes. Mix in walnuts and parsley. Makes 4 servings

Source: Bon Appetit - Nov. 1988