2 1/2 lbs. sea scallops
3 tbsp. butter
1/4 c. flour
2 tbsp. chopped shallots
1 tbsp. chopped garlic
3/4 c. red wine
Juice of 1 lemon
1/2 c. fish stock
1/2 c. cream
Salt and pepper to taste

Lightly flour the sea scallops. In a large skillet, melt the butter and add the scallops, garlic and shallots. Let cook for a few seconds. Deglaze with the red wine and lemon juice. Add salt and pepper.

Bring to a boil and remove the scallops with a slotted spoon onto a platter. Add fish stock and cream. Reduce the sauce to the right consistency and adjust seasoning again. Put the scallops back into the sauce to warm up. Serve immediately.