Anyway, this cozy little dish involves cooking the scallops super-quickly in a little olive oil (and I do mean super-quickly. These little guys cook in no time, and you want them nice and tender.) Then you saute up a few shallots, and deglaze the pan with some white wine. I had a lovely sweet Reisling that worked perfectly for this. Swirl in some butter until it is melted, and then add the cooked scallops along with some chopped apple and walnuts just until everything is heated and covered in the delectable sauce.
I served mine over rice, but you could spoon it over pasta or polenta and it would be just as heavenly. Easy, healthy, cozy, perfect. Happy wintertime!
Adapted just a little bit from Sarah Chase’s wonderful COLD WEATHER COOKING