INGREDIENTS:
2 tablespoons unsalted butter
1 cup shallot, finely chopped
2 cups dry white wine
4 tablespoons white wine vinegar
1/2 cup heavy cream
2 tablespoon finely chopped parsley
Salt and pepper
1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
DIRECTIONS:
In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes.
Add the wine and vinegar and bring to a simmer.
Cook liquid until it starts to thicken.
Stir in the heavy cream and simmer for 8 minutes.
Stir in the parsley, salt, pepper and scallops.
