Scallops in White Wine Sauce over Rice
(We use basmati white rice because Doug cannot have brown rice right now)
In a stainless steel braising pan, melt 2 T of butter, 3T of olive oil. Add one finely-chopped clove of garlic, 1 T finely-minced fresh parsley, and 2 T finely-minced red onion. Sautee over low heat, stirring often, until onion is soft and translucent. Add ½ cup white wine, stir in. Add ½ cup chicken broth, and stir in. Bring to a simmer, and reduce liquid to ½ of original amount. Add 2 cups of fresh scallops, and allow to braise in liquid on each side for 5-8 minutes, depending on the size of scallops. Remove from heat. For more caloric value, add 3T coconut oil. Stir. Spoon scallops and sauce over 1 cup of rice. Serve with a glass of chardonnay.
