Scallops in basil sauce

2 Servings

Ingredients

Quantity Ingredient
1 tablespoon Unsalted butter
1 Clove garlic -- minced
¼ cup Onion -- diced
¼ cup Dry white wine
½ cup Fish or chicken stock
1 tablespoon Fresh basil -- minced (or 2
teaspoon Dri
1 teaspoon Light brown sugar
1 pounds Large scallops -- rinsed,
Drained
⅓ cup Half-and-half

Directions

Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook about 5 minutes, until the onion is translucent but not browned. Stir in the wine, stock, basil and sugar, then add the scallops and simmer for 5 minutes, or until they are no longer opaque. Using a slotted spoon, remove the scallops from the pan and keep warm. Add the half-and-half to the poaching liquid and bring the sauce to a boil. Simmer rapidly for about 10 minutes, or until the sauce is the consistency o f heavy cream. Strain the sauce through a sieve. Combine the sauce and scallops and toss to coat.

Recipe By : ``Pacific Northwest Flavors" From: Dscollin@... Date: Sun, 19 Feb 1995 22:05:37 ~0500

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