Creamy Lemon Dill Caper Wine Scallops

Photo by Katie Kay

My favorite part of HEB is the section where the lady with the microphone cooks stuff and feeds it to you for free.  She doesn't look at you like some cheap free-loader just after a freebie.  She actually WANTS me to eat it.  Encourages me, even.
I went shopping today with 2 objectives:  1)  buy scallops, 2) eat them.  Mission accomplished!  My BFF in the hot food/free sample section found a shrimp recipe for me that I could easily use while substituting my scallops.  They had a BOGO sale (she claims it's once-a-year) of their seasonings and sauces.  For this recipe, I used the sauce below:

Photo by Katie Kay

This yummy cream sauce was fairly thin, but very rich in flavor.  It didn't take much, and I think it would be awesome over grilled fish.  Look, you can see the dill...

Photo by Katie Kay

Creamy Lemon Dill Caper Wine Scallops
1.5 lbs jumbo scallops, rinsed and patted dry 2 Tbsp Adams Reserve House All Purpose Rub (from HEB) 2 Tbsp Grapeseed Oil 2 Tbsp Robert Reserve Lemon Dill with Capers 1/2 cup Heavy Whipping Cream 4 Tbsp Chardonnay
Heat oil in a hot skillet.  Add scallops without crowding.  I did 2 batches.  Leave scallops without stirring for 2 minutes.  Gently scrape bottoms and flip, cooking for another 1.5 - 2 minutes.  Remove and set aside to warm.  Add cream to pan, stirring until simmering.  Add lemon dill sauce and stir.  Add chardonnay.  Warm, and serve scallops drizzled with lemon dill cream sauce.
Source:  H.E.B.'s free sample counter where they make all the yummy food!