| 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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