Serves 4

Ingredients

• 1 pound sea scallops
• 1 cup skim milk
• 6 teaspoons flour
• 2 tablespoons olive oil
• 1 clove garlic, chopped
• 1 cup Heartland Vineyards Catabara
• 3/4 cup shallots, chopped
• 3 tablespoons green onion, chopped
• 1/4 cup jalapeño peppers, chopped
• 2 teaspoons fresh parsley, chopped
• 1 lemon

Instructions

With cleaver, flatten scallops, dip in milk and roll in flour. Sauté scallops in olive oil and garlic for approximately 2 minutes. Transfer scallops to warm dish. Pour white wine into skillet. Place shallots, green onion, jalapeño peppers and parsley into skillet with wine. Simmer for 1 minute, while stirring. When done pour over scallops. Cut lemon and squeeze juice over scallops and serve.