SCALLOPS WITH VEGETABLES

1 tbsp butter
1 large carrot, grated
1 leek (white & pale green parts only), thinly sliced
1/2 cup dry white wine
1 shallot or green onion, minced
1/2 cup whipping cream (or 1/2 cup “alternative” sour cream & 1 tsp
flour whisked together)
3/4 lb sea scallops
Melt butter in heavy med skillet over med-high heat. Add carrot
& leek & saute’ until tender, about 7 min. Add white wine & minced
shallot to the skillet. Boil until mixture is reduced to 1/4 cup, ab
out 4 min. Stir in cream or “alternative” & boil until mixture is
thickened, about 3 min. Add scallops & simmer mixture until scallops
are just cooked, about 2 min. Season to taste with S&P.
Serves 2