Scallops in Basil Sauce
Ingredients
- 1 Tbsp unsalted butter
- 1 Clove garlic, minced
- 1/4 cup onion, diced
- 1/4 cup dry white wine
- 1/2 cup fish or chicken stock
- 1 Tbsp fresh basil, minced (or 2 tsp dried)
- 1 tsp light brown sugar
- 1 pound large scallops, rinsed, drained
- 1/3 cup half-and-half
Instructions
Yield: 2 servings. 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 of heavy cream. Strain the sauce through a sieve. Combine the sauce and scallops and toss to coat.