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