Scallops In Basil Sauce

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
1		Garlic - minced
1/4 cup	15g / 0.5oz	Onion - diced
1/4 cup	59ml	Dry white wine
1/2 cup	118ml	Fish or chicken stock
1 tablespoon	15ml	Fresh basil - minced
1 teaspoon	5ml	Light brown sugar
1 lb	454g / 16oz	Large scallops - rinsed, drained
1/3 cup	78ml	Half-and-half

Recipe Instructions

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"

Source:
Margaret and G. Franco Romagnoli

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