Ingredientes
- 1 tbl. unsalted butter
- 1 clove of garlic − minced
- 1 small onion−diced
- ¼ cup dry white wine
- ½ cup fish or chicken stock
- 1 tbl. fresh basil− minced
- 1 lb. large scallops
- ⅓ cup half−and−half
Preparação
- 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. Stir in the
- wine, stock, and basil; 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.
