1/2 lb large sea scallops
1/2 lb smoked salmon slices
1 cup sour Cream
1 ounce White Wine
Juice of 2 Lemons
1 tablespoon Capers
1/2 teaspoon Chopped Garlic
1/2 teaspoon Chopped Parsley
1 ounce Olive Oil
White Pepper (to taste)
Salt (to taste)
Wrap the salmon around the outside edge of each sea scallop and secure with a toothpick.
In a heavy-bottomed sauté pan, heat the olive oil and sauté the scallops for 2 minutes.
Add the garlic and the capers and cook for 30 seconds.
Add the White wine and the lemon juice and reduce by half.
Add the sour cream and reduce by 1/3.
Season sauce with salt, white pepper, and parsley.
Serve the scallops on a bed of lettuce, drizzling the sauce around and on the scallops.