- 2 tablespoons olive oil
- 2 pounds sea scallops
- 2 tablespoons each fresh herbs (basil, thyme, oregano)
- 2 chopped shallots
- 2 cloves garlic, chopped
- 1/4 cup St. James Winery Pioneer White Wine
- juice of 1 lemon
- 1/4 pound butter
- In a small saucepan heat the oil.
- Add scallops, herbs, shallots and garlic.
- Toss mixture in pan and add wine and lemon juice.
- Reduce liquid and add butter.
- Season to taste and serve immediately.