| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Pacific Northwest | Seafood | 2 | Servings |
INGREDIENTS
| 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 |
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" From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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