Side Pannel
Scallops in Basil Sauce
Ingredients List
- 1 tb Unsalted butter
- 1 Clove garlic -- minced
- 1/4 c Onion -- diced
- 1/4 c Dry white wine
- 1/2 c Fish or chicken stock
- 1 tb Fresh basil -- minced (or 2
- ts Dri
- 1 ts Light brown sugar
- 1 lb Large scallops -- rinsed,
- Drained
- 1/3 c 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.
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.
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