2 oz. dry white wine
1 1/2 oz. dried unsweetened cherries
1/4 c. plus 2 tbsp. all purpose flour
1/2 tsp. paprika
1/4 tsp. salt
1/8 tsp. white pepper
10 oz. sea or bay scallops
2 tsp. olive oil
1 oz. slivered almonds
2 garlic cloves, minced
1 tbsp. chopped fresh thyme
1/4 c. low-sodium chicken broth

In a small bowl, combine wine and cherries; set aside to soak for at least 30 minutes. In medium mixing bowl, combine flour, paprika, salt and pepper. Add scallops; toss to coat evenly. In large non-stick skillet, heat oil over medium-high heat. Add scallops; cook, carefully turning once, for 4 to 5 minutes, until cooked through. With slotted spoon, remove scallops to serving plate; keep warm. Add almonds, garlic, and thyme to skillet. Cook over medium heat, stirring constantly, for 1 to 2 minutes, until garlic is tender. Stir in wine, cherries, and broth. Cook, stirring, for 1 to 2 minutes, until liquid is reduced slightly. Pour over scallops.

Makes 4 servings.