Garlic, White Wine, and Lemon Sauce
enough for 4 servings
4 medium garlic cloves, minced
1/2 cup dry white wine
2 tablespoons lemon juice
3 tablespoons unsalted butter, softened
2 teaspoons chopped fresh parsley leaves
Salt and ground black pepper
Follow Master Recipe for Sautéed Shrimp or Scallops. Without discarding fat, set skillet over low heat. Add garlic to pan; sauté until fragrant, about 15 seconds. Increase heat to high, add wine and lemon juice, scraping pan bottom with wooden spoon to loosen brown bits. Boil until sauce liquid is reduced to 3 tablespoons, 3 to 4 minutes. Add any accumulated seafood juices and reduce sauce again to 3 tablespoons, cooking about 1 minute more. Remove pan from heat and swirl in butter until it melts and thickens sauce. Add parsley and season with salt and pepper to taste. Add shrimp or scallops to sauce, toss, and serve immediately.