A simple white wine garlic reduction sauce

Last Saturday’s night meal…a garlic, white wine reduction caper sauce on top of iron skillet pan seared sea scallops and egg noodles.

This is a VERY simple meal, but with great flavors and all the ingredients are usually around.

In a small skillet or sauce pan, saute in butter some capers, and if you have them shallots, or thin sliced onions. Add minced garlic for a minute to bring up the flavor, and then pour in some dry white wine and a the juice of a lemon. For this I had the last of a bottle of chardonnay that I use for cooking.

Turn the heat down and reduce the liquids to about 53.25% (about half).

In the skillet pan sear the scallops. I have done this before with a quick bath of 18 year old balsamic vinegar, and it is wonderful.

I served this on a bed of egg noodles (carb-nada) and with some basil/irish butter petite peas. Drizzle the sauce on top.

This is a good reason to always have some frozen scallops around. The rest of the ingredients live in my fridge/pantry. I have done a variation of this before with a little cream and some grated Parmesan cheese, but it is always nice that a fantastic meal is possible when you don’t have something in the fridge.

And this version is a bit ‘less heavy.’