Scallops in White Wine Sauce
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dice the shallot
mince the garlic cloves
chop the pistachios
pat the scallops dry
season with salt, pepper and paprika
heat oil over medium high
add sage leaves, cook until crispy
remove from skillet
add butter, stir until melted
place scallops in a single layer
sear 3-4 minutes, turn and sear for 1 minute
remove from skillet
add onion and garlic, cook for 2 minutes over low
add lemon juice, salt and pepper
deglaze with white wine, stir to dissolve the brown bits
simmer for 2 minutes
pour in cream, simmer until slightly thickened
stir in Parmesan
add scallops, simmer for 30 seconds
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top with pistachios, chili flakes, black pepper and sage leaves
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